Cooking Steps

1. 

   Step1:A round eggplant, a tomato, a persimmon peppe

2. 

   Step2:Cut the eggplant into hob pieces. Put some starch into it and grasp well.

3. 

   Step3:Fry the oil over medium heat until the eggplant is scorched. Leave the oil at the bottom for later use.

4. 

   Step4:Stir fry sauce - 3 tbsp raw sauce, 1 tbsp old sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp starch, half a bowl of water and mix well.

5. 

   Step5:Cut the tomatoes and peppers into hobs. Cut the garlic.

6. 

   Step6:Fry the bottom oil of eggplant. Heat the oil and stir in the garlic. Stir in the tomato.

7. 

   Step7:Stir fry the tomatoes for 1 minute (the raw ones can be eaten, so don't stir for too long. When the tomatoes are soft, they won't be crispy). Then stir in the red sauce and stir well.

8. 

   Step8:Stir fry the sauce until it is thick, then put in the fried eggplant and proper amount of edible salt and stir evenly.

9. 

   Step9:Take the juice and serve it. It's done.