Long eggplant clean, do not need to peel (eggplant skin is very nutritious), cut into a slightly longer diamond shape, three egg whites stirred evenly poured into the eggplant and eggplant stirred evenly, and then poured into the corn starch and its stirring (do not add water in the middle) until all the eggplant diced evenly wrapped in the starch can be. Pour enough soybean oil into the pot, start frying the eggplant on low heat, and remove the eggplant from the pot until the surface of the eggplant is light brown.

Step 2

Prepare the ingredients: (fried eggplant), (water and three tablespoons of cornstarch mix well (thickening with)), (green bell pepper and red bell pepper cut in diamond shapes ready), (green onion, ginger, garlic, star anise and peppercorns in appropriate quantities ready), (two tablespoons of light soy sauce, three tablespoons of sugar, four tablespoons of vinegar, five tablespoons of cold water and stirred well), (tomatoes, a cut into cubes)

Step 3

Pour a small amount of cooking oil in the pot, and fry the eggplant. A small amount of cooking oil, fried eggplant contains oil, so do not have too much oil, oil heat into the star anise and pepper

Step 4

Pour in onion, ginger and garlic, stir-fry aroma

Step 5

Pour in the green and red peppers and pepper

Step 6

Green and red peppers become soft, then pour in the tomato stir-fry

Step 7

Step 8

Pour in the fried eggplant and stir-fry, stir-fry for about 15 seconds and pour in the sweet and sour sauce, continue to stir-fry

Step 9

Pour in the thickening to make it sticky, stir-fry for a few moments can be turned off the heat

Step 10

Home version of the roasted eggplant is done, with sweet and sour sauce seasoning to do out of the roasted eggplant sweet and sour delicious, eggplant soft sweet and sour very delicious! When I was a kid, I loved to eat it with steamed buns dipped in it, and now it's all full of memories!