1, wash the green eggplant, peel and cut into long 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 them into shredded ginger.

2. Put a proper amount of cooking oil into the wok, put a few pepper, and fire. When the pepper is fried slightly yellow, put the onion, ginger and garlic into the wok, fry slightly yellow, and then add the tomato strips.

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

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

5. When the soy sauce and water are fully integrated into the eggplant, turn off the fire, cover the lid, open the lid after 2 minutes, add monosodium glutamate, stir fry evenly, and serve slightly cold.