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1. Peel the eggplant, cut it with a hob, or slice it. In short, don't cut it too thick. Soak it in light salt water and drain the water. No picture is taken.
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2. Coat the eggplants with cornstarch, take a bowl, beat an egg, and mix the egg liquid well. Start the pan, heat the pan, pour in the oil, and start frying the eggplant. Let the eggplant covered with cornstarch pass in the egg liquid and fry it in the oil on a low heat. No pictures
3. Be sure to fry on a small fire until it is colored. You can cut other auxiliary materials for use during the frying process.
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4. From the pan, a small amount of oil, stir-fry the onion, ginger, and garlic until fragrant, add tomatoes, fried eggplant, green peppers, and stir-fry evenly! Take a small bowl, two spoons of sugar, two spoons of vinegar, one spoon of light soy sauce, appropriate amount of salt and cornstarch, add appropriate amount of water, mix well and pour it into the pot (if you are afraid of too late in the process of making, prepare the gorgon juice in advance)
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5. Bring to a boil on medium and low heat, simmer for a bit to let the eggplant taste delicious, collect the juice on high heat, it can be out of the pot~ Sprinkle some chopped green onion for decoration
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Tips:1 The eggplant must be evenly coated with the cornstarch, and the eggplant should not be cut too thick, it will not penetrate well, which will affect the taste
2 Be sure to low heat when frying eggplant
3 Don't make the juice too thick, it will affect the taste
