1. Prepare a purple eggplant, wash and cut into thick slices, then cut into wide strips, and finally change the knife to cut into small square dices, put into a basin.

2. Prepare a small pot, beat two eggs, stir well with chopsticks to disperse.

3. Pour the egg mixture into the eggplant and mix well with chopsticks, trying to coat each piece of eggplant with the egg mixture.

4. After all the mixing, add the appropriate amount of cornstarch and mix again, adding starch can lock the moisture inside the eggplant, but also keep the eggplant soft and tender, to avoid the eggplant absorbing too much oil.

5. Next cut a little ingredients, half a large onion cut into scallions, a piece of ginger cut into ginger slices, two garlic slices cut into garlic slices, together in a pot.

6. Green pepper half cut into triangular pieces, red pepper half similarly cut into triangular pieces, together into the pot, used to match the color.

7. Add a little dark soy sauce, half a spoon of oyster sauce, add a spoon of soy sauce, add two spoons of vinegar, add a pinch of salt, a spoon of sugar, and finally add a spoon of corn starch, and then add a spoon of water, and mix well with a spoon.

When the ingredients are ready, we start the next step.

8. Wok is hot, pour in cooking oil, oil temperature to six layers of heat, change to low heat, into the mixed eggplant.

9. Use chopsticks to turn so that the eggplant is heated evenly, the eggplant skin fried to golden crisp, you can fish out the oil.

10. Add a little more cooking oil to the pan, and add onion, ginger and garlic.

11. Add a little bean paste, stir fry to melt, stir fry red oil.

12. Pour in green and red bell peppers, continue to stir fry a few times, pour in the seasoned sauce.

13. After the soup boils, pour in the fried eggplant, stir fry quickly, so that the eggplant fully absorbed the soup, slowly taste.

14. Turn on the heat to thicken the soup, after the soup is thick, you can turn off the fire to start the pot, into the dish.