Yes

Main material: one eggplant

Ingredients: 5 grams of salt, 5 grams of peppercorns, 5 grams of shredded ginger, two spoons of cooking wine, one light soy sauce spoon, half spoon of dark soy sauce, two spoons of balsamic vinegar, two spoons of white sugar, 5 grams of dry starch

Method:

Wash the eggplant, peel it and cut it into small strips

Heat the pot, don’t add oil first, add the eggplant strips and slowly stir-fry over low heat until the eggplant becomes soft and some of the water is removed, then take it out on a plate

Onion Mince the ginger and garlic, mince the soaked chili pepper

Pour an appropriate amount of oil into the pot, first add a spoonful of Pixian bean paste, then add the above ingredients

Stir-fry until the red oil and When the aroma is fragrant, pour in the eggplant strips

Stir-fry for a few times, then pour in the prepared "little lychee flavor" kung pao sauce or classic fish sauce.

Stir-fry evenly, wait until the sauce is slightly dry and fragrant, then sprinkle with chopped green onion and remove from the pan