1. Peel the large eggplant and cut into strips, sprinkle a little salt and marinate for a while, remove the water before frying
2. Fry the tofu until golden on both sides and put it on the bottom of a shallow clay pot
3. Save the bottom oil and fry the eggplant, put it on the tofu
4. Stir-fry chives, ginger, minced garlic in hot oil, add minced meat and fry until the color changes
5. Add the bean paste and stir-fry to get the red oil, stir-fry evenly, add light soy sauce, oyster sauce, sugar and thirteen spices
6. Stir-fry evenly, pour in chopped green and red peppers, pour in appropriate amount of water and starch, stir-fry evenly
7. Pour on tofu eggplant, cover and simmer for three minutes, ready to eat
