1. Choose 2 fresh and tender long eggplants and wash them with dry water.
2. Cut into pieces about 6 cm long.
3. Divide into two and cut into even strips.
4. Chop the garlic and set aside.
5. Cut hot peppers and carrots into strips. Wash the water fungus and tear them into small pieces.
6. Add enough oil to the wok and heat to 60%.
7. Add eggplant strips and deep-fry until golden.
8. Scoop out to control oil.
9. Pour out the oil in the pot, leaving only a little bottom oil. Add the bean paste, minced garlic and stir fragrant.
10. In the soup, add the light soy sauce, sugar, and vinegar and stir well.
11. Add the fried eggplant strips to slowly absorb the soup.
12. Then add hot peppers, carrots, fungus, and stir fry gently with MSG.
13. Stir fry until the soup is almost dry.
14. Just install it.
