Ingredients: eggplant 200g, shrimp 150g, cooked peanuts 1, 2 green onions, 2 coriander, shredded ginger, garlic slices, dried pepper, pepper and bean paste.

working methods

1. Shrimp scales, eggplant, and lychees are removed, and Poria cocos is added with a little pepper, 1 tablespoon cooking wine, 1 tablespoon starch, and marinated evenly for 15 minutes; Peel eggplant, cut into strips, and add 2 spoonfuls of starch to catch evenly; Cut onion and coriander into pieces for later use.

2. Mix a juice: half a spoonful of sugar, 2 tablespoons of soy sauce, 1 spoon of soy sauce, 3 tablespoons of vinegar, 1 spoon of starch, and half a bowl of water.

3. Put the eggplant and shrimp into the hot oil in the pot, fry until golden brown and solidify, and take it out.

4. Add shredded ginger, sliced garlic, dried pepper, prickly ash and 1 spoon bean paste to stir-fry red oil, add eggplant, shrimp and onion, pour in the prepared juice, collect the juice, add peanuts into the soup, stir well, and sprinkle with coriander before taking out.