1. Eggplant, green pepper, cut into pieces and set aside
2. Coat the cut eggplant with starch
3. The oil is 70% hot, and the starch-coated eggplant chunks are over-fried.
4.
Mix starch, salt, chicken essence, sugar, and soy sauce for later use;
Heat the oil and stir-fry the green peppers until half cooked;
Pour in the fried eggplant and stir-fry for a while, then pour in the adjusted soup, stir-fry evenly;
Collect the juice, take it out, and the delicious roasted eggplant is finished.
Tips:Make sure the oil temperature can be put into the oil with chopsticks. If bubbles emerge quickly, the eggplant will always need to be peeled, and the taste will be better.
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