1. Peel the eggplant, remove both ends, and cut into 2 cm wide and 5 cm long strips; mix egg and dry starch into paste; chop pickled pepper into minced.
2. Heat the wok and heat the oil to 50% heat. Wrap the eggplant strips with egg paste one by one, and then fry them in the pan until they are shaped. Fry and fish while frying. Heat the oil in the pot to 70% heat again. Fry the eggplant strips in the pot again. When the skin of the eggplant strips is golden yellow, take out the dried oil and wait for use.
3. Put oil in the pot, soak the chopped chilli, stir fry until the oil turns red. Add onion, ginger and garlic powder to stir fry until fragrant. Add a little water. Add chicken powder, soy sauce, sugar, vinegar and salt to make fish flavor. Thicken with starch and stir fry. Pour the juice on the eggplant.