material

Round eggplant 1 (or long eggplant 2) green pepper each 1 onion 20g garlic 4 petals.

1 tbsp (1 5ml) soy sauce 1/2tsp (30ml) rice vinegar1tbsp (15ml) water 3 tbsp (45ml) sugar1tbsp (/kloc-0)

working methods

1) Peel the eggplant and cut it into diamond-shaped pieces. Remove pedicels, seeds and diced red pepper. Chop onion and garlic.

2) Pour the light soy sauce, dark soy sauce, rice vinegar, clear water, salt, monosodium glutamate, sesame oil and water starch into a small bowl, and stir well for later use.

3) Pour the oil into the pot. When the fire is heated to 70% heat, add eggplant pieces, fry until golden brown, take them out, and fully drain the water. The oil in the pot can be used after filtering. )

4) Leave a little base oil in the pot and heat it on high fire. Add chopped green onion and half minced garlic and stir-fry until fragrant. Then add the fried eggplant and green pepper and stir fry for 20 seconds.

5) Stir the juice in the bowl several times with chopsticks to avoid starch sinking. Then pour the juice into the pot and stir well.

6) Sprinkle the other half of minced garlic before cooking.