Fish-flavored eggplant

Overview

Food

Raw materials.
Cut the eggplant into strips and soak in salt water for 10 minutes. Pick up and control the water.
Chop green and red peppers, onions, ginger and garlic.
Heat oil 70%, add eggplant and fry until cooked and soft. Pick it up.
Soup bowl: add one spoon of vinegar, one spoon of light soy sauce, appropriate amount of salt, one spoon of sugar, appropriate amount of pepper powder, half a spoon of dark soy sauce, one spoon of starch, and two spoons of water and mix well.
Leave a little oil in the pot, add green and red pepper, onion, ginger and garlic and stir-fry over low heat until fragrant.
Continue to add the freshly fried eggplant. Turn to medium heat and stir-fry.
Pour in the newly prepared soup, turn to high heat and stir-fry evenly.
Finished product picture.