Peel the eggplant, wash it and cut it into 3 cm thick chunks. Every 2 minutes, draw a deep cut from the 3 o'clock position of each square, then cut it into strips with a width of 3 cm with a diagonal edge, and cut it into pieces with a width of 2 cm with a diagonal edge. Remove seeds, flesh, wash and cut persimmon pepper into triangular pieces. Another bowl of water or clear soup (100g), add soy sauce, yellow wine, monosodium glutamate, white sugar and wet starch, and stir to make a paste.

Put the pot on the fire, inject peanut oil, until the oil is heated to 50-60%, and when the eggplant, rotating spoon and fried tiger palladium (dark yellow) are reached, pour it into the oil control colander.

(3) Put peanut oil (25g), onion, ginger, minced garlic into the original pot, stir-fry until fragrant, then add the bell pepper pieces, stir-fry the fungus slightly, pour in the fried eggplant pieces and bowls, and stir the juice evenly. Wait until the sauce thickens, pour in sesame oil and put it on the plate, and you're done!