Braised eggplant: raw materials: one eggplant, green pepper, shallots, sliced pork starch and cooking oil. First, peel the eggplant, cut it into hob pieces, pour some water on the eggplant, drain the water, and wrap the eggplant pieces with some starch. When the oil in the pot is heated to 60% to 70%, add eggplant pieces (one by one) and fry until golden brown. Take out (take a small bowl to hold the juice; Light soy sauce, soy sauce, vinegar, sugar, salt, monosodium glutamate, sesame oil, minced garlic, water starch) Leave a little cooking oil in the pot, stir-fry the onion and sliced meat evenly, and cook the mixed juice with green pepper and eggplant. Stir well before serving.