1. Eggplant cut into finger-thick strips, soaked in water to prevent oxidation and discoloration, red pepper diced.

2. chopped green onion, ginger and garlic. Vermicelli soaked in warm water to soften, cut too long vermicelli short, wash and drain.

3. Heat the pan and cool the oil, put half of the onion, ginger and garlic burst incense.

4. Add PI County bean paste fried red oil.

5. Eggplant pinch dry water, pour in fried soft.

6. Add pork bacon and stir-fry, pour in water that does not exceed the eggplant, boil over high heat, simmer over medium-low heat for 5 minutes.

7. Add vermicelli, the other half of the onion, ginger and garlic, red pepper grains, moderate salt, sugar, continue to stew.

8. Cook until the eggplant is soft and rotten, vermicelli become transparent, mix in monosodium glutamate and stir fry can be out of the pot.