2. Fry until golden on both sides.

3. Leave the base oil, add the onion, garlic, dried pepper and bean paste and stir-fry until fragrant.

4. Pour in the eggplant and stir fry.

5. Stir fry for one minute and then add tofu and stir fry.

6. Take a bowl, add 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of persimmon vinegar, 4 tablespoons of sugar, 5 tablespoons of clear water and 2 tablespoons of corn starch to make fish-flavored juice.

7. Pour in eggplant and stew for a while.

8. Add a little oil residue. (Fat oil residue refined at noon)

9. Finally, sprinkle with chopped green onion and mix well.