1. Wash the green eggplant, peel it and cut it into strips. Peel and wash the onion and garlic, cut the onion into oblique sections, cut the garlic into small petals, wash the ginger pieces and cut the ginger into shreds.

2. Put a proper amount of cooking oil into the wok, put a little pepper and fire. Stir-fry chilies until they are slightly Huang Shi. Add onions, ginger and garlic into a wok, stir-fry until they are slightly yellow, and then add tomato strips.

3. Stir the tomato strips in the pot evenly. Stir-fry for about 2 minutes, add salt and continue to stir evenly until the tomato strips shrink.

4. Add spiced powder and stir-fry evenly, then add soy sauce and stir-fry evenly, and then add 1 tablespoon of water to continue to stir-fry evenly.

5. When the soy sauce and water are completely integrated into the eggplant, turn off the fire, cover the lid, open the lid after 2 minutes, add monosodium glutamate, stir fry evenly, and the cool food can be taken out.