Ingredients: eggplant (long eggplant, round eggplant) 500g, bell pepper 200g.

Accessories: a section of onion, two slices of ginger, appropriate amount of flour, appropriate amount of soy sauce (soy sauce and soy sauce), two cloves of garlic, one spoonful of sesame oil, two spoonfuls of sugar and appropriate amount of wet starch.

Steps:

1. Cut the long eggplant into hob blocks without peeling. If it is round eggplant, peel it and cut it into 2 cm pieces. Soak in clear water for 5 minutes.

2. Cut the cucumber into pieces and cut it into rhombic pieces for beauty. Cut the bell pepper into rhombic pieces.

3. After pouring out the water soaked in eggplant pieces, sprinkle flour on the eggplant so that there is a thin layer of flour on each eggplant piece.

4. Pour the oil into the pan (more than a little), heat it until the oil temperature is 80% hot, then put the eggplant pieces into the pan and fry them until they are golden yellow and the surface is hard. Take it out for later use. The remaining oil is poured out.

5. Add 1 two oils and chopped green onion Jiang Mo in the pot. Pour in 3 tablespoons of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, salt 1 spoon and a little chicken essence. Add wet starch. Stir. When the soup thickens, add eggplant pieces and stir fry quickly. When the eggplant pieces are covered with the soup, quickly add cucumber and bell pepper slices.

6. The most important thing! When step 5 is completed, pour in two spoonfuls of rice vinegar, stir-fry for 10 second, pour in sesame oil, take out the pan and plate.

7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant. Just do it.