1. Cut the eggplant with a cross knife and chop the red pickled peppers.
2. Mix chicken essence, salt, sugar, vegetables, vinegar, and starch water into a sauce.
3. The eggplant is deep-fried in 60% hot oil.
4. Garlic and pickled pepper until fragrant.
5. Add minced meat and fry until cooked.
6. Add the eggplant, stir the sauce and take it out of the pot.
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