As follows:

Main ingredient: 500g of eggplant.

Accessories: 20 grams of chopped chili peppers, a little minced green onion, ginger and garlic, 2 grams of salt, half a spoonful of chicken essence, 2 spoons of cooking wine, eight grams of sugar, 1 spoonful of water starch, 500 grams of oil.

Steps:

1, ingredients ready, onion, ginger and garlic minced, chopped chili slightly chopped, if there is no chopped chili, can be replaced with pickled peppers.

2, the eggplant to remove the tip clean, cut into 7 cm long, 1 cm thick long strip.

3, green peppers de-tipped and seeded, rinsed, cut into the same strips as the eggplant, frying pan burned to 5 into the heat, that is, the palm of the hand on the top of the time when there is obvious heat, the eggplant will be put in.

4, medium heat deep frying until the surface of the golden brown, fish out and drain the oil standby.

5: Mix salt, chicken essence, soy sauce, white vinegar, cooking wine, sugar and water starch to make a fish sauce.

6, leaving a little oil in the pan, the onion, ginger and garlic into the minced, sautéed flavor.

7, add chopped chili peppers and stir fry a few times.

8, add green pepper and eggplant, stir-fry on medium heat for about two minutes.

9: Drizzle in the fish sauce and stir-fry diligently.

10, to uniform and thicken the gravy can be served.