Cooking Steps

1. 

   Step1:1. Cut tomatoes, garlic and green peppers for standby. Peel eggplant and marinate it for ten minutes. 2. Pour out the pickled water from the pickled eggplant. Spread the starch and wrap it evenly. Thin it for one layer. 3. Pour proper amount of cooking oil into the pot. After the oil is hot, fry eggplant in it until golden yellow for standby. 4. Take a clean small bowl and mix corn starch, sugar, salt, chicken essence and soy sauce in turn according to personal taste. Add water and mix well 5. Pour in the right amount of oil in the frying pan. Put the garlic rice into the frying pan and stir fry. Pour in the tomato. Add in the right amount of water and stir fry the tomato to make the juice. 6. Pour in the eggplant and stir fry. 8. Add in the green pepper and stir fry. Pour in the juic

2. 

   Step2:Stir fry. After a little juice is collected, start the pot and put it on the plate