1. Remove part of the skin of the eggplant and cut into long strips
2. After the oil temperature rises, deep fry the eggplant softly
3. Put salt, sugar, chicken essence, dark soy sauce, light soy sauce, oyster sauce, hoisin sauce, half a cup of water in a bowl, add starch and stir well for later use
4. Stir fragrant salted fish with hot oil in a casserole, add green onion, ginger and garlic and fry until fragrant
5. Add the minced meat and fry until the color changes, add the eggplant and stir well
6. Add green and red peppers, pour into a bowl of juice, cover evenly and simmer for about 3 minutes before serving
