1. Wash the eggplant and cut into strips.
2. Cut pepper and carrot into strips.
3. Add water starch, soy sauce, sugar, and salt for later use.
4. The eggplant is deep-fried until soft, remove the oil and set aside.
5. Add a little oil, onion, garlic, carrot and chili, and fry until the chili discolors.
6. Put the eggplant water starch sauce and stir fry.
7. Collect juice and turn off the heat.
8. Plate.
