Wash the long eggplant without peeling (the eggplant skin is very nutritious), cut it into a slightly longer diamond shape, pour the egg white into the eggplant and stir it evenly with the eggplant, then pour the corn starch and stir it (without adding water in the middle) until all the eggplant dices are covered with starch evenly. Pour enough soybean oil into the pot, start frying the eggplant with low heat, and take out the eggplant with yellowish surface.

Second step

Prepare ingredients: (stir-fried eggplant), (mix water and three spoonfuls of starch evenly (for thickening), (cut green pepper and red pepper into diamonds), (prepare onion, ginger, garlic and star anise), (mix two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar and five spoonfuls of boiling water evenly) and (cut tomatoes into pieces).

Third step

Pour a small amount of cooking oil into the pot. Fried eggplant contains oil, don't use too much oil. Add star anise and pepper when the oil is hot.

Fourth step

Add onion, ginger and garlic and stir-fry until fragrant.

Step five

Pour in green and red peppers and small peppers.

Step 6

When the green peppers are soft, pour in the tomatoes and stir fry.

Step 7

Stir fry until the tomato juice runs out.

Step 8

Pour in the freshly fried eggplant and stir fry for about 15 seconds. Pour in the sweet and sour juice and continue to stir fry.

Step 9

Pour in the sauce to make it thick, stir-fry for a while and turn off the heat.

Step 10

The home version of baked eggplant is ready. Baked eggplant made with sweet and sour sauce is sweet and sour, and the eggplant is soft, waxy and sweet and sour. When I was a child, I liked to dip steamed bread in it. Now it is full of memories!