1. Prepare the right amount of vegetables according to the number of people
2. Cut well
3. Boil vegetable peas in clean water (purpose: fast-cooking, soft taste)
4. Add 4 tsp starch, mix the eggplant well. Dry mix without water
5. Put the eggplant mixed with starch into the pan and fry it. (Fry until the eggplant skin changes color, about 1~2 minutes) Pick up and set aside
6. Put the tofu in a frying pan and fry it until the outer skin is a little yellow, and then pick it up (note: don’t take too long to avoid frying old).
7. Drain the oil and put on a plate for later use
8. 1 tablespoon of oil, first add ginger, then add 1 tablespoon of old sauce and stir fry
9. Stir fry with spicy pepper and vegetable peas
10. Add eggplant and tofu and stir fry
11. Add 2 tablespoons of cooking wine
12. 2 tsp sugar
13. 2.5 tablespoons of soy sauce, a little vegetarian MSG, mix well and ready to cook
Tips:The old tofu is used, the tofu does not need to be fried for too long, and it tastes crispy on the outside and tender on the inside.
