Cooking Steps

1. 

   Step1:Cut the onion, ginger and garlic. Soak the hot pepper, remove the seeds and cut into pieces. Add 1 teaspoon of seasoning soy sauce to the minced meat. Mix the pepper, salt, half of the egg white and a little minced onion and ginger evenly. Cut the eggplant into 2 mm thick pieces. Connect the first piece and cut the second piece. Mix the minced meat between the two pieces to make the eggplant bo

2. 

   Step2:Break up the remaining eggs. Add the dry starch and flour to make the egg paste. Mix all the remaining ingredients to make the flavor juice. Heat the oil in the pot until it is 60% hot. Fill the eggplant boxes one by one with the egg paste. Fry them in low heat. Crispy and golden on the surface to make the pan dish

3. 

   Step3:Keep the bottom oil in the pot. Put in the pickled red pepper and stir fry the red oil. Cut the onion, ginger and garlic and stir fry them. Stir in the sauce and stir fry until slightly thick. Pour in the sesame oil. Pour the sauce on the eggplant box.