Steps

1. Peel the eggplant and cut it into irregular pieces; cut half a tomato into small pieces, break the green pepper into small pieces, chop the coriander and pat the garlic. Once and then chop it (more garlic is needed to make it taste better), chop a small piece of green onion (for flavor enhancement).

2. Add water to starch to make a paste, and put it in a small bowl (because the starch paste will be a bit hard when it is thicker, making it difficult to hang it on the eggplant, so put it in a small bowl and put the eggplant in it. Shake the bowl, and the starch will naturally cover the eggplant pieces.

3. Pour oil into the pan, heat it (when there is a small amount of smoke coming out), turn to low heat, and then put the eggplant pieces into pieces. Dip each piece into the starch paste, put it into the oil pan with chopsticks, and touch it with a slotted spoon or chopsticks during the process. If it becomes hard, take it out, drain the oil, and set aside.

4. When frying eggplant, you can add sauce, soy sauce, vinegar, cooking wine, water, about 1:2:1:4, then a small spoonful of salt, a few grains of chicken essence, and two small spoons of sugar (do not add More, not for sweetness, but for good color and good taste)

5. If you make the sauce quickly enough, the eggplant will not be fried. After taking it out, pour all the oil into it. Fry the pan for the second time, but take it out immediately, otherwise it will be burnt.

6. Pour out the oil, leaving a little less in the pan, then throw the green onion and thirteen spices into the pan, and use it. Pull it with a shovel and you will feel the aroma. Pour the juice in, then throw in the tomatoes and green pepper pieces. Cook for a while. When it is about to boil, throw in the chopped garlic. At this time, you will feel a strong aroma. , garlic is fragrant, and then pour a little bit of water starch into it (in order to give the juice some viscosity, but don’t pour too much, otherwise it will become sticky)

7. After the juice starts to bubble, fry it. Pour the good eggplant pieces in at once, stir fry quickly over high heat, it is best to turn the spoon so that the juice can quickly reach each eggplant piece. You must move quickly otherwise the eggplant will become soft, and then you can Serve on a plate and sprinkle with coriander.