Peel eggplant, wash it and cut it into hob blocks.

2

Remove the pedicel and fascia from the green pepper, and then cut into pieces. Wash and cut the tomatoes.

three

Chop garlic and onion, take a small bowl, add 15g starch, add 10g soy sauce and 10g vinegar, and add a proper amount of water to make a bowl.

four

Put 30 grams of salad oil in the pot, heat it to 70% oil with high fire, add eggplant and fry until it is slightly yellow, and take it out for later use.

five

Heat to 70% heat with residual oil, add meat foam 100g, stir-fry over high fire until the meat foam changes color, add tomato sauce 10g, salt 5g, monosodium glutamate 3g, chicken powder 3g, sugar 15g, pepper 5g, oyster sauce 5g, add prepared starch, and start cooking.

six

When the soup is stir-fried with fire, add the fried eggplant, add the shredded green pepper, stir-fry the tomato pieces with fire, and stir-fry the green pepper until it breaks.