1. Prepare a purple eggplant, wash it, cut it into thick slices, then cut it into wide strips, and finally cut it into small squares with a knife and put it in the pot.

2. Prepare a small pot, beat in two eggs, and mix well with chopsticks to break up.

3. Pour the mixed egg liquid into the eggplant and stir evenly with chopsticks, so that each eggplant block is wrapped with egg liquid as much as possible.

4. After all the stirring, add a proper amount of corn starch and stir evenly again. Adding starch can not only lock the moisture in eggplant, but also keep eggplant soft and tender, so as to prevent eggplant from absorbing too much oil.

5. Next, cut a little food, half the green onion into chopped green onion, one piece of ginger into ginger slices, two pieces of garlic into garlic slices, and put them into the pot together.

6. Half of the green peppers are cut into triangular pieces, and half of the red peppers are also cut into triangular pieces, and they are put together in a basin for color matching.

7. Add a little soy sauce to the basin, add half a spoonful of oyster sauce, add one spoonful of soy sauce, add two spoons of aged vinegar, add a little salt, one spoonful of sugar, and finally add one spoonful of corn starch, add one spoonful of water and stir well with a spoon.

After the ingredients are ready, we will start the next operation.

8. Heat the wok and pour in the cooking oil. When the oil temperature reaches the sixth floor, switch to low heat and add the mixed eggplant.

9. Turn the eggplant evenly with chopsticks, fry the eggplant skin until golden and crisp, and then remove the oil control.

10. Add a little cooking oil to the pot, add onion, ginger and garlic and stir fry until fragrant.

1 1. Add a little bean paste, stir-fry until it melts, and stir-fry the red oil.

12. Pour in the green pepper, continue to stir a few times, and pour in the prepared juice.

13. After the soup is boiled, pour in the fried eggplant, stir fry quickly, and let the eggplant fully absorb the soup and taste it slowly.

14. Turn on the fire to thicken the soup. When the soup thickens, turn off the heat and serve.