1

Peel the eggplant, wash and cut into pieces

2

Remove the stems and fascia of the green pepper and remove the seeds. Cut into pieces, wash and cut tomatoes

3

Mince garlic and onion, take a small bowl, put 15 grams of starch, add 10 grams of light soy sauce, 10 grams of vinegar, and add appropriate amount of water Turn into a bowl and set aside

4

Put 30 grams of salad oil in the pot, heat the oil to 70% heat, add the eggplant and fry until slightly brown, then take it out and set aside

5

Use the remaining oil and heat it to 70% heat over high heat. Add 100 grams of minced meat and stir-fry over high heat until the minced meat changes color. Add 10 grams of tomato sauce and 5 grams of salt. 3 grams of MSG, 3 grams of chicken powder, 15 grams of sugar, 5 grams of pepper, 5 grams of oyster sauce, add the prepared water starch, and start to cook the juice

6

Wait until the soup becomes liquid Stir-fry over high heat until fragrant, add fried eggplant, green pepper shreds, tomato chunks and stir-fry over high heat, stir-fry green pepper until raw