2 eggplant, 3-4 green peppers, half of red sweet pepper, 2 garlic seedlings, dried peppers, shredded ginger, minced garlic, white sesame seeds and white sugar.

1, first cut the eggplant into thin slices, marinate it with salt for more than ten minutes, drive out the water inside, rinse it with water, then squeeze out the water, beat in the eggs, sprinkle sesame seeds, stir well, and grab the starch and mix well;

2, and then almost this state, starch can also be more, hot pot burning oil, ready to fry, when the oil temperature is 60%, put the eggplant in the oil pan until it rises to the oil surface, ready to serve, shred the green and red peppers separately, cut the garlic seedlings into sections, and cut more garlic cloves;

3. Finally, heat the hot oil in the wok, throw a few dried chili pepper into it, stir-fry the paste, after the dried chili pepper changes color, add shredded green and red peppers and stir-fry until soft, pour in the fried eggplant slices, garlic sprouts and minced garlic, stir-fry evenly, sprinkle a small spoonful of white sugar to freshen up, then pour a proper amount of soy sauce and a pinch of monosodium glutamate, and serve on the table.

The spicy, soft and delicious dry-fried eggplant is ready. If you like, you can try it yourself.