Ingredients required for braised eggplant: 2-3 eggplants, 2 peppers, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 3 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, Appropriate amount of starch, 1 teaspoon of chicken essence,

Steps:

1 If the skin of the eggplant is relatively tender, there is no need to peel it. The eggplant skin contains vitamin B, and it is helpful to eat the eggplant with the skin. To promote the absorption of vitamin C. Wash the eggplant and cut it into hob pieces.

2. Put the eggplant in a basin, sprinkle with a little salt, mix well, marinate the eggplant for about 10 minutes, and drain the water from the eggplant.

3. Drain the water from the eggplant pickling in the basin, add dry starch in batches, and use chopsticks to stir the eggplant pieces so that the surface of the eggplant is coated with a layer of starch and the eggplant pieces do not stick to each other. .

4. Remove the stems of the peppers and cut them into diamond-shaped slices. Chop the green onions, mince the ginger and mince the garlic. Add half a bowl of water to the bowl, add half a tablespoon of starch, mix well, then add light soy sauce and braise. Mix soy sauce, chicken essence, and a little salt to make a thickening sauce.

5. Add oil to the pot and heat it until it is 7-8% hot. Shake the eggplant pieces apart and put them into the oil pan for frying. Just put them into the oil pan, do not flip them first. It is easy to take off the flour. Fry the eggplant until it is set, then turn the eggplant to heat evenly. Fry the eggplant until the outside is crispy and golden brown. Remove the eggplant pieces and drain the oil and set aside.

6. Put the pepper cubes into the oil pan, take them out immediately, drain the oil and set aside.

7. Pour out the oil in the pot, leaving a little base oil, add chopped green onion and minced ginger and sauté until fragrant. Stir the prepared juice evenly, pour it into the pot, and heat over high heat until the soup becomes thick. .

8. Add the fried eggplant and pepper, stir-fry quickly over high heat for a few times, so that the gravy is evenly coated on the ingredients. Sprinkle in the minced garlic, stir-fry evenly, turn off the heat, and serve. Just put it on a plate, and a plate of braised eggplant with full color and flavor is ready.