Ingredients: eggplant, tomato, onion, ginger, garlic, starch and pepper.

Seasoning: sugar, soy sauce, soy sauce, balsamic vinegar, oyster sauce, thirteen spices,

Specific production steps:

First: first cut the eggplant into thick slices, then cut it into strips, cut it with an oblique knife and put salt in the water.

Second: prepare a tomato, cut the tomato into slices, then dice it, then cut some onions, ginger and garlic, prepare green peppers for color matching, and cut them into diamond-shaped pieces.

Third: Mix a juice below, add two spoonfuls of sugar, two spoonfuls of soy sauce, one spoonful of soy sauce, two spoonfuls of balsamic vinegar and another spoonful of oyster sauce, add thirteen spices, pour in half a bowl of clear water, and stir well for later use.

Fourth: After washing the eggplant with water, squeeze out the water, put dry starch in the eggplant and wrap the eggplant with a layer of starch.

Fifth: pour oil into the pot, stir-fry the eggplant while it is hot, and stir-fry the eggplant with onion, ginger and garlic until soft.

Sixth: Then add diced tomatoes, stir-fry tomatoes into juice, pour in the prepared juice, and finally pour in green peppers. After the juice is collected from the fire, it can be served out of the pot.

Baked eggplant is delicious, delicious, and the extra soup is mixed with rice, which is especially suitable for the next meal. The eggplant made in this way is sour, sweet and refreshing, appetizing and delicious.

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1. Add salt to remove water after slicing eggplant, which can not only prevent eggplant from oxidation and blackening, but also remove excess water.

2. The eggplant is covered with a layer of dry starch, so that the fried eggplant does not absorb oil and has a refreshing taste.

3. The juice is usually sugar, soy sauce, soy sauce, balsamic vinegar and oyster sauce, and the general ratio is: 2:2: 1:2: 1, which is sweet and sour.