1. Dip salted eggplant with sterilized tea towel or kitchen paper to dry (very important, it will explode oil if you put water into the oil pan)
2. Start the oil pan. When the vegetable oil in the pot is heated to 70 or 80%, put the eggplant into the pot and roll quickly
3. Fry the eggplant until the surface is scorched and remove the excess oil
4. Leave the bottom oil in the pan, stir fry the chili slices until the hot pepper slices are bright in color, remove and set aside
5. Stir fry the garlic powder in the original pot, then add the bean paste, turn to low heat and stir fry slowly to produce a strong sauce flavor
6. Add eggplant and pepper, turn to high heat, stir fry quickly and evenly
7. Add a little sugar to taste and stir fry evenly
8. Finally add the scallion, turn off the heat, stir fry well