Cooking Steps

1. 

   Step1:First, peel and dice the green eggplant and soak it in water. Then slice the carrot and pepper. Then, chop the onion, ginger and garlic for use.

2. 

   Step2:Take out the eggplant soaked in water, wrap it with dry flour, and put it in the pot to be oiled. Deep fry until golden and drain.

3. 

   Step3:Put half a cup of water, a spoonful of sugar, two spoonfuls of soy sauce, one third of vinegar, two drops of sesame oil, and mix the sauce for later use

4. 

   Step4:A spoon of oil in the pot. Heat. Stir fry the chives and ginger. Then pour in the mixed juice. 2 minutes thick, then pour in the pepper and carrot. Stir fry a few times and pour in eggplant. Continue to stir fry. After the eggplant is wrapped in the soup, pour in the minced garlic. Continue to stir fry for two times to get out of the pot. Do not add starch to thicken. Because eggplant already has flour.