The preparation of the fish and eggplant strips

Practice steps

1: Peel and wash the eggplant and set aside

2: Cut carrots, peppers and fungus into strips. Prepare dried chili peppers and Pixian bean paste for a few times.

3: Sprinkle the eggplant strips with dry starch, put them in a 70% hot oil pan, fry until golden brown, and then remove and set aside.

4: Heat a wok, pour in a little oil, add green onion, ginger, garlic and dried chili peppers and stir-fry until fragrant. Pour in the tomato sauce and stir-fry well. Add a spoonful of water, then sugar, vinegar, salt, msgrene (sweet and sour according to personal taste), pour in green pepper, carrot, fungus, and bring to a boil.

5: Add the fried eggplant strips, stir-fry and stir-fry well, then get out of the pan!

Tips

Seasonings can be put in appropriately according to the preferences of personal taste! There are no fixed limits.