Ingredients: eggplant 300g, green pepper 1, red pepper 1, chicken breast 100g, 2 tablespoons of bean paste, half a tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, half a tablespoon of sugar 1, vinegar, and a little of onion, ginger and garlic. Characteristic color: The finished dishes have good taste and color. Exercise: 1 Wash the eggplant, cut it in half, and then cut it into 4 cm long sections, each with three or four knives, and the two ends are connected together; Green pepper and red pepper are pedicled and seeded, washed and cut into small pieces.

2. Slice chicken breast, marinate with 1 tablespoon Shao wine, 1 tablespoon oil, half a tablespoon water starch, egg white and a little salt and pepper for 0/0 minute.

3. Mix Shaoxing wine 1 tablespoon, sugar 1 tablespoon, chicken powder, 3 tablespoons of water, half a tablespoon of soy sauce, vinegar and water starch to make a sauce for later use.

4. Heat the wok, add appropriate amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide with oil, remove and drain for later use.

5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken sauce, stir-fry evenly, pour a little sesame oil, and take off the pan. Nutritional value: Eggplant-Eggplant has been cultivated in China for 2000 years. Eggplant is a herb, and berry is its product, which is the fruit of Solanaceae. All eggplant recipes in summer and autumn belong to Yunnan cuisine. Located in the southwest border of China, Yunnan Province is famous for its richness and beauty. Known as the "plant kingdom" and "animal kingdom" ... all Yunnan-Guizhou dishes