〖Practice〗 tomatoes after peeling and cut into small dices, try to cut smaller, eggplant into a strip of about 8 millimeters to a centimeter square.
2, small onion scallion, ginger, garlic are cut into pieces, pickled peppers are also cut into pieces, red oil bean paste minced and then use better.
3, do a bowl of juice, half a bowl of water add 15 grams of soy sauce, 5 grams of oyster sauce, 3 grams of balsamic vinegar, 5 grams of corn starch (corn starch or potato starch can be), a few drops of sesame sesame oil, mix well.
4, the pan washed and dried water vapor, and then pour the eggplant directly into the medium-low heat and slowly stir-fry, stir-fry for a while the eggplant will be out of the water will become soft, it is recommended to use a non-stick pan to do this step, this step must be the eggplant stir-fry soft, so as to ensure that the oil is less also very tasty, stir-fry to the soft and soft, and then out of the pan to be used.
5, add a little oil to the pan, add red bean paste, onion, ginger, garlic and pickled peppers and stir fry, add tomatoes and stir fry.
6, add the sautéed eggplant stir fry evenly, and then add the bowl of juice made in advance, turn a few times to thicken can be sprinkled with chopped green onions, open to eat!
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