A very appetizing dish.


A little pepper
A round eggplant
A little green onion
A little garlic
A little Pixian watercress
A little fish sauce


Step 1
Cut the round eggplant into strips and put it in the microwave for two minutes. Eggplant becomes soft, so as to avoid killing with salt, so that the dish will not be salty.

Step 2
Transfer fish flavor juice: 1 tablespoon vinegar, 2 tablespoons raw soy sauce, 3 tablespoons white granulated sugar, 4 tablespoons warm water and 1 tablespoon starch. Stir well and set aside.

Step 3
Heat the oil in the pot until it is seven mature, add eggplant strips, stir fry until it turns yellow and soft.

Step 4
Add a small amount of oil in the pot, add scallion and Pixian bean curd, saute until fragrant, add colored pepper and stir fry.

Step 5
Pour in eggplant, pour in the adjusted fish sauce, fry until soft and rotten, and add garlic. Out of the pot