1. Remove the roots and wash the eggplant and cut into strips.
2. Put salt in the basin, mix well, and marinate for half an hour.
3. Squeeze the water from the marinade.
4. Prepare green onion, ginger, garlic and millet pepper rings.
5. Squeeze out the water and sprinkle with cornstarch to mix evenly.
6. Tune fish sauce: 2 tablespoons of light soy sauce.
7. 1 scoop of oyster sauce.
8. 1 tablespoon balsamic vinegar
9. 1 tablespoon each of white sugar and corn starch.
10. Add 2 tablespoons of water and stir well.
11. Raise the pot and burn the oil.
12. Cut into strips and deep-fried softly and remove.
13. Leave the bottom oil in the pot and fry the chives, ginger, garlic and millet pepper rings.
14. Pour in 1 spoon of Pixian bean paste and stir-fry to get the red oil.
15. Stir in the cut strips and stir fry.
16. Pour the fish sauce.
17. Stir fry evenly.
18. Sprinkle with chopped green onion after serving.
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