2. Eggplant is peeled and cut into 6cm long hob blocks, and green pepper and coriander are cut into 5cm filaments.
3. Add 50% to 60% hot frying oil, fry until crispy outside and tender inside, and take it out for use (need to fry once) on medium heat.
4. Leave a little oil in the pot, stir-fry the dried peppers, add seasonings such as mature vinegar and delicious sugar, cook the juice, add eggplant after the juice is thick, add shredded green and red peppers, coriander and sesame seeds, mix well and take out the pot.