1. Cut the long eggplant into hob blocks without peeling. If it is round eggplant, peel it and cut it into 2 cm pieces. Soak in clear water for 5 minutes.

2. Cut the cucumber into pieces and cut it into diamond-shaped blocks, which is beautiful. Cut the bell pepper into diamond-shaped pieces.

3. After pouring out the water soaked in the eggplant slices, sprinkle flour on the eggplant so that each eggplant slice has a thin layer of flour.

4. Pour oil (a little more) into the pot, heat it until the oil temperature is 80% hot, then put the eggplant pieces into the pot and fry until golden brown and the surface is hard. Take it out for later use. The remaining oil was poured out.

5. Add 1 oil and chopped green onion Jiang Mo to the pot. Pour in 3 tablespoons water, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon salt and a little chicken essence. Add wet starch. Stir. When the soup thickens, add eggplant pieces and stir fry quickly. When the eggplant pieces are submerged in the soup, quickly add cucumber and sweet pepper slices.

6. The most important thing! After the fifth step is completed, pour in two spoonfuls of rice vinegar, stir-fry for 10 second, pour in sesame oil, and take out the pan and plate.

7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant. Do it.