Prepare two large eggplants, peel and cut into rolling pieces, drizzle with water, sprinkle a handful of dry starch and mix well.

Heat the oil in a wok, pour in the eggplant, and fry over low heat until the eggplant changes color. Then add a little less water and stir-fry over high heat with a little oyster sauce and soy sauce.

Add chopped green onions, garlic, burst out the flavor.

To a little soy sauce for color, plus cut green and red pepper small pieces.

Add the appropriate amount of salt and chicken essence, seasoning. Stir-fry on high heat until the chili pepper segments are raw can be removed from the pot.

Burned eggplant is a famous Han Chinese dish, belongs to the Zhejiang cuisine or Northeast cuisine. It is savory and sweet, with a rich sauce. Eggplant as the main ingredients of home cooking, rich in nutritional value, savory flavor, easy to get started.