Accessories: long green pepper, tomato, onion, ginger, garlic, cooking wine, soy sauce, white sugar, white vinegar, sesame oil and salt.

1. Prepare all the ingredients and wash them.

2. Cut the eggplant into hob blocks, add salt, pour in the water bubble of 15 minutes, squeeze out the eggplant water, sprinkle with a thin layer of corn starch and take it out!

3. Shred tomatoes and green peppers, and slice onions, ginger and garlic.

4. 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 3 tablespoons white vinegar and sesame oil, and some water to make juice.

5. Heat the oil in the pot to 70% heat, fry the eggplant until golden brown, and take it out.

6. Leave oil in the pot, add onion, ginger and garlic and stir fry.

7. Add tomatoes and green peppers, stir-fry for 1 min, and add the juice prepared in advance to boil.

8. Add the eggplant, stir fry evenly, and collect the juice.