1, prepare the ingredients. 2. Peel and cut eggplant, cut green pepper and mince garlic. Add a spoonful of salt to the eggplant pieces and mix well, then marinate for ten minutes. Pour off the excess water from the eggplant, then sprinkle with appropriate amount of corn starch and mix well. Take a small clean bowl, add sugar, corn starch, chicken essence in turn, soy sauce and then pour half a bowl of water to make juice for later use. Put an appropriate amount of oil in the pot, and when the oil temperature is 50% to 60% hot, put in eggplant pieces and start frying. Fry until the surface of eggplant is golden, and take it out for later use. Take another clean pot, pour in the right amount of oil, pour in tomato sauce when the oil temperature is 70% hot, stir-fry the minced garlic to give a delicate flavor, pour the eggplant into the pot, stir-fry evenly, and then pour in the green pepper and stir-fry evenly. Since the prepared juice is poured into the pot, the juice can be collected by fire.