Cooking Steps

1. 

   Step1:Put the prepared eggplant pieces into a larger bowl. At the same time, put in the beaten egg liquid. Then put in a proper amount of flour. Then start to grasp evenly. Let the eggplant pieces stick on the flour and egg liquid. After that, set asid

2. 

   Step2:Cut a little ginger into slices. Slice the prepared garlic. Cut the green pepper into slices or slices. It depends on your preference

3. 

   Step3:Mix the sauce. Put two spoonfuls of bean paste in an empty bowl. One spoonfuls of raw soy sauce and less than one spoonfuls of sugar to make it fresh. Then add two spoonfuls of boiled water. Mix the ingredients. Set aside

4. 

   Step4:Pour some oil into the pot. Stir fry a little more than usual. Heat the oil to 80 / 90% and pour in eggplant wrapped with egg white flour. Stir it back and forth. At this time, the fire power can be a little bit larger. When the eggplant surface becomes soft and there is a burnt yellow, take out the oil control. (by this time, the eggplant is ripe.

5. 

   Step5:Then leave a little oil in the pot enough to fry the side dishes. Put in the garlic slices and ginger shreds when the oil is warm. Then put in the green pepper. After the green pepper is broken, put in the eggplant. Mix the sauce. Stir quickly in the fire. Cover the sauce evenly and get out of the pot. (after I put the bean paste, there is no more salt and monosodium glutamate in the end. You can taste the sweet and salty before you leave the pot. Adjust it properly.