Eggplant has high nutritional effect, such as producing fluid to quench thirst, clearing free radicals in human body, preventing color spots and so on. However, eggplant is very oil-absorbing and easy to oxidize and discolor vegetables, many small partners often can’t cook this classic meal at home.


400g eggplant
40g hot pepper
2 tablespoons vinegar
1 tablespoon soy sauce
15g sugar
2 tbsp water
A little starch
A little garlic
A little chive
1 tablespoon Pixian bean paste


Step 1
Cut the eggplant into strips of your own size, add water, squeeze in lemon juice and mix well. Soak the eggplant strips for 5-10 minutes; Mix well with salt and marinate for 10 minutes. Remove the water from the eggplant. Add starch and mix well.

Step 2
Shred green pepper and red pepper, wash shallot and garlic, cut into pieces and set aside.

Step 3
Add proper amount of oil into the pot, heat it for 7 minutes, fry the eggplant until it turns yellow and serve.

Step 4
Leave oil in the bottom of the pan, saute onion, garlic and green pepper. Add Pixian bean paste and stir fry the red oil at low temperature.

Step 5
Pour in the fried eggplant and stir fry a few times. At this time, take a bowl to make sauce, pour vinegar and sugar, pour sauce and starch, add water to make fish sauce.

Step 6
Add the fish sauce, and take the sauce out of the pot´╝ł Time should not be too long)