1. Wash the ingredients and prepare them.
2. Cut the eggplant into strips, soak in light salt water for 5 minutes, remove and drain.
3. Sprinkle dry starch and mix well.
4. Shred the green and red pepper, slice the green onion, ginger, and garlic for later use.
5. Make seasoning sauce: salt, starch, light soy sauce, dark soy sauce, oyster sauce, white vinegar, white sugar, sesame oil, stir well.
6. Raise the frying pan and heat to 70% heat.
7. Add eggplant and fry on medium heat. Keep flipping during frying to avoid muddying.
8. After the eggplant is colored, remove the oil to control it.
9. Leave a little primer.
10. Add green onion, ginger, garlic and sauté.
11. Add Pixian bean paste and stir-fry with red oil.
12. Add green and red peppers.
13. Add eggplant and stir fry.
14. Pour in the pre-adjusted sauce and stir-fry evenly.
15. Out of the pot, serving on a plate.
Tips:It is recommended not to peel the eggplant. Its value lies in the skin, but it must be washed, otherwise there will be residues of pesticides, which will endanger your health.
Eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have enough vitamin C. This vitamin C metabolism requires the support of vitamin B.
