1. Cut the eggplant into strips, cut the green pepper into small pieces, chop the chives, and grind the ginger and garlic into paste (the eggplant in this dish should not be soaked in water, but directly fried).

2. Heat the oil in the pot to 70% heat, fry the tomato strips thoroughly, and pour in the colander to drain the oil (the oil must be drained, otherwise it will be greasy. I don't like frying things. Usually, I use a small amount of oil to fry things, so I can save some oil with a small pot with a deep bottom).

3. Chop the salted egg yolk (it is easier to chop it after steaming, and it will agglomerate when I fry it now)

4. Heat a small amount of oil in the pan, pour salted egg yolk into the pan over low heat, stir-fry slowly and stir-fry, and set aside.

5. Heat a small amount of oil in the pot, pour in ginger and garlic, and stir-fry green and red peppers until fragrant.

6. Add the fried egg yolk in advance.

Step 7 put in fried tomato strips

8. Add a small amount of water, refined salt, stir-fry, add monosodium glutamate, thicken with wet starch, pour sesame oil, and serve.