1. 1. Prepare a green eggplant peeled, half a green pepper, a tomato, five slices of garlic cloves, and ginger shredded for later use.
2. 2. Cut the peeled eggplant into evenly square pieces of about 1.5cm. It should not be too large or too small, otherwise it will not be easy to be cooked or fried. After cutting, put it in a basin and soak for 3-5 minutes to remove and drain.
3. 3. Cut the prepared tomatoes into small pieces, and cut the green peppers into cubes for later use.
4. 4. Put the drained eggplant into a basin and add a proper amount of cornstarch to mix well, and you can see that the starch on each eggplant block is evenly sticky.
5. 5. Bring to the pot on the fire, boil dry, add appropriate amount of oil, add the eggplant block after the oil temperature is 80% hot, add the eggplant block in the early stage, it can be turned over after frying for a minute or two, then you can stir it from time to time to make it evenly heated During the frying process, you can see that the surface color of the eggplant has changed. When the color changes as shown in the figure, you can turn off the heat and remove it for serving.
6. 6. Pour out the oil of the fried eggplant, heat the pan on the heat, add half a spoon of oil, then add the chopped ginger, garlic, saute, add tomatoes and fry the tomatoes into juice, then add a spoon and a half of water, green pepper pieces , Appropriate amount of salt, chicken essence, stir well and finally add appropriate amount of vinegar and sugar.
7. 7. After the juice is fried, pour in the fried eggplant pieces and stir evenly, then they can be out of the pan.
