Raw material map, green pepper and eggplant washed and set aside.

2

Green pepper is cut into pieces, eggplant is cut into hob blocks and added with salt, ginger and garlic are minced, and soy sauce, vinegar, sugar and starch are added with water to make juice.

three

Heat the pan, add a little more oil, squeeze out the excess water from the eggplant, fry it in the pan until it becomes soft and discolored, and then take it out.

four

For the rest of the oil, stir-fry fragrant pepper and minced ginger and garlic, and then add Laoganma Chili sauce to stir-fry red oil.

five

Stir-fry the green pepper until it is raw.

six

Add the fried eggplant and stir well.

seven

Pour in the prepared juice and simmer for a while.

eight

Slightly simmer, collect the juice out of the pot.