1. Prepare a larger eggplant, clean it, remove the head and tail, then cut it into strips and put it in a basin, add an appropriate amount of salt, stir evenly, and marinate first Make ten minutes.

2. Taking advantage of this time, let’s prepare some auxiliary ingredients: slice garlic and ginger, cut some green onions, and cut a millet pepper and a green pepper into shreds.

3. Squeeze the water from the marinated eggplants, and then wash away the excess salt with water.

4. Remove and squeeze out the water, then put it into a basin, add an appropriate amount of starch, and mix evenly so that the eggplant does not absorb oil easily.

5. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 60% hot, put the mixed eggplant into the pot, fry until one side is set, then turn it over and fry the eggplant until soft.

6. After the eggplant is fried, set it aside, add ginger, garlic, and pepper and stir-fry until fragrant. Add a bowl of water to start seasoning. Add an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, and a small spoonful of sugar. Fresh, stir-fry until the soup is reduced, add chopped green onion and mix well, then take it out of the pot and put it on a plate, it is delicious.

7. This very delicious vegetarian fried eggplant is ready.