Ingredients: 1 eggplant (round)

Accessories: 1 red pepper, 1 green pepper

Seasoning: 1 gram of salt, 1 gram of MSG, 20 grams of green onions, 4 cloves of garlic, 1 tablespoon of light soy sauce (15 milliliters), half a teaspoon of dark soy sauce (3 milliliters), 1 tablespoon of rice vinegar (15 milliliters), 3 milliliters of sesame oil, 30 milliliters of starch, 45 milliliters of water, 15 grams of sugar, and an appropriate amount of vegetable oil

Preparation method

Method 1

1. Peel the eggplant and cut into diamond-shaped pieces. Remove stems, seeds and cut green and red peppers into cubes. Chop onion and garlic into mince.

2. Pour light soy sauce, dark soy sauce, rice vinegar, water, salt, MSG, sesame oil and water starch into a small bowl, stir well and set aside.

3. Pour oil into the pot, heat it over high heat to 70% hot, add eggplant pieces, fry until golden brown, take them out, and drain thoroughly (the oil in the pot can still be used after filtering).

4. Leave a little oil in the pot and heat it over high heat. Add the minced green onion and half of the minced garlic and stir-fry until fragrant. Then add the fried eggplant and green and red pepper cubes and stir-fry for 20 seconds. .

5. Stir the sauce in the bowl a few more times with chopsticks to prevent the starch from sinking to the bottom. Then pour the sauce into the pot and stir-fry evenly.

6. Before serving, sprinkle the other half of the minced garlic.