Ingredients: eggplant 350g, shredded green pepper10g, coriander 8g, minced garlic10g, cooked sesame 2-3g, green pepper 6g, dried pepper10g, aged vinegar 20g, Weidamei 20g, sugar 60g and monosodium glutamate 3g.

Exercise:

1. Cut the long eggplant into four pieces longitudinally, and then obliquely cut into strips with a width of 1, 5cm and a length of 6cm. Soak in water, remove and drain, and put it in a small pot with corn starch (more, eggplant should be covered with a thin layer, and dry starch should be used in the pot instead of dead starch water).

2. Put the oil in the pot and burn it to 10%. Fry the eggplant a few times (to prevent adhesion and to look good). Stir-fry until the skin is a little yellow and hard. Take out and drain the oil.

3. Leave the bottom oil in the pot, add pepper and pepper to stir fry, add fried eggplant, sprinkle a little salt evenly and stir fry quickly. Turn off the heat, add monosodium glutamate, minced garlic and coriander, stir-fry and plate.