1. Take 1/2 garlic, add 1 gram of salt and mash it into garlic paste.
2. Take out the ingredients, wash and set aside.
3. Cut the eggplant into strips and soak in cold water.
4. Remove the flesh and cut the zucchini into strips, and cut the middle part of the bell pepper into strips.
5. Boil the water and blanch the vegetables: Do not have too much water, add 1 gram of salt, and blanch the zucchini first, not too soft.
6. Bell peppers can be cut off.
7. Shred the ginger and the remaining 1/2 garlic, slice the green onion, and cut the cherry tomatoes.
8. Heat the pan, add oil and star anise, stir fry until fragrant.
9. Spoon a small spoonful of sauteed oil into the garlic paste and stir well, add light soy sauce and vinegar and mix well.
10. Stir-fry the ginger and eggplant in the pan, stir-fry until they are eighty mature, add the green onions and the other half of the garlic, then add the remaining salt and chicken essence and stir-fry well.
11. Add the blanched zucchini, bell peppers, cherry tomatoes and garlic paste and mix well.
12. Served dishes.
Tips:The cut eggplant must be soaked in cold water.
