Prepare ingredients, peel eggplant and cut into pieces, cut carrots into rhombic pieces, cut chopped green onion and garlic, cut meat into thin slices, and cut peppers into sections.

2

Put the eggplant into the pot, spray water on the surface, sprinkle some dry starch on it, and shake the eggplant in the pot so that the eggplant is evenly coated with starch.

three

Spray water again, sprinkle with dry starch and shake the eggplant, as shown in the figure.

four

After pouring the right amount of oil into the pot and heating, add the eggplant wrapped in starch. The oil temperature can probably make the eggplant bubble around until the eggplant skin hardens.

five

Heat the oil pan again until the oil temperature is 80% hot, then pour in the freshly fried eggplant and fry it again.

six

Take out the oil control device.

seven

Sauce mixing: Pour two spoonfuls of soy sauce, one spoonful of starch, one spoonful of oyster sauce, one spoonful of salt, one spoonful of chicken essence and a proper amount of thirteen spices into a bowl and mix well, then add a proper amount of water and mix well.

eight

Heat a small amount of oil in the pan, add garlic and stir-fry until fragrant, then add the sliced meat and stir-fry until raw.

nine

Pour carrots and peppers into the pot and stir well.

10

Pour in the prepared sauce and stir-fry until it becomes thick.

1 1

Pour in the fried eggplant and chopped green onion and stir fry. Hang the sauce on the eggplant If it is too dry, put less water. )

12

Take it out and put it on a plate.