Ingredients: eggplant 1 strip, green pepper 1 piece.

Accessories: onion 1 0g, ginger 1 0g, garlic10g, bean paste1spoon, half a spoon of soy sauce, half a spoon of white sugar, appropriate amount of starch, appropriate amount of edible oil and salt1teaspoon.

Tools: knives, chopping boards, pots, bowls and plates.

1, prepare the materials.

2. Wash the eggplant and cut it into strips, then sprinkle with 1 teaspoon salt and marinate it evenly 10 minutes for later use.

3. Wash and cut the green pepper into strips, mince the onion, mince the ginger and mince the garlic for later use.

4. Squeeze the pickled tomato strips dry by hand, add 1 spoon starch to the bowl and add a small amount of water to make water starch for later use.

5, pour the right amount of cooking oil into the pot to heat, add onion, ginger and garlic to stir-fry the fragrance.

6. Add the bean paste and stir-fry the red oil.

7. Add the tomato strips and stir fry for a while.

8. Add green pepper and stir fry until it is broken.

9. Add vinegar, soy sauce and sugar and stir fry for 5-6 minutes.

10, pour in water starch, stir fry quickly and evenly, and then take out the pot.