material

Eggplant 1

Garlic right amount

Proper amount of edible oil

2 tablespoons sugar

Chicken essence 1 spoon

Sesame oil right amount

1 green pepper

Appropriate amount of tomato sauce

Appropriate amount of corn starch

2 teaspoons of salt

2 tablespoons soy sauce

working methods

Prepare ingredients.

Eggplant, green pepper and garlic are peeled and cut into pieces.

Add a spoonful of salt to the eggplant pieces and mix well, then marinate for ten minutes.

Pour off the excess water on the eggplant, then sprinkle with appropriate amount of corn starch and mix well.

Take a clean small bowl, then add corn starch, sugar, chicken essence and soy sauce in turn, then pour in half a bowl of water and make a bowl of juice for later use.

Put the right amount of oil in the pot. When the oil temperature is 50% to 60% hot, add eggplant and start frying.

Fry the eggplant until the surface is golden, and take it out for later use.

Take another clean pot and pour a little oil. When the oil is hot, add tomato sauce and stir-fry the minced garlic to give a fragrance.

Pour the eggplant into the pot and stir well.

Stir-fry the green peppers in the pan.

Pour the bowl of juice into the pot, then collect the juice on high fire and stir it evenly, then pour a little sesame oil and take it out of the pot.