Ingredients: 500g eggplant.

Accessories: 20 grams of chopped pepper, a little minced onion, ginger and garlic, 2 grams of salt, half a spoon of chicken essence, 2 spoons of cooking wine, 8 grams of sugar, 0 spoon of 65438+ water starch and 500 grams of oil.

Steps:

1, the ingredients are ready, onion, ginger and garlic are minced, and chopped pepper is slightly chopped. If there is no chopped pepper, you can use pickled pepper instead.

2. Wash the eggplant and cut it into strips 7 cm long and 1 cm thick.

3, the green pepper is pedicled and seeded, rinsed, cut into strips like eggplant, and the oil pan is heated to 50%, that is, when the palm is obviously hot, put the eggplant in.

4. fry in medium heat until the surface is golden, then remove and drain for later use.

5. Mix salt, chicken essence, soy sauce, white vinegar, cooking wine, white sugar and water starch into fish-flavored sauce.

6, leave a little oil in the pot, add onion, ginger and garlic, stir-fry the fragrance.

7. Add chopped peppers and stir fry a few times.

8. Add green pepper and eggplant and stir-fry for about two minutes on medium heat.

9. Pour in the fish-flavored sauce and stir fry frequently.

10, until it is uniform and the juice becomes thick, it can be eaten.