1. Wash the eggplant and peel off. Cut the eggplant into the shape you want.
2. Sprinkle a spoonful of salt on eggplant.
3. Mix the salt and eggplant Ding well. After waiting for half an hour, squeeze out the water by hand.
4. Chop the scallion and ginger into two parts, half of which is used in the pan and the other half is put into the fish sauce.
5. Put all the ingredients of fish sauce (1 tsp vinegar, 1 / 2 soy sauce, 1 / 2 sugar, 1 / 2 starch and cooking wine) in a small bowl and set aside.
6. Pat a few cloves of garlic and cut into small pieces. Cut green pepper into pieces.
7. When the pot is not hot, pour in the right amount of oil. When the oil is 50% hot, add Pixian chili sauce and stir fry red oil at low temperature. The oil temperature must not be high, otherwise it will stir fry Pixian chili sauce.
8. After the Pixian chili sauce is fried with red oil, put the ginger and onion powder into the pan, stir fry the flavor, and then put the treated eggplant.
9. Stir fry for three to four minutes, then add the green pepper.
10. Put in the green pepper, then pour in the fish sauce seasoning and stir fry for a while.
11. Put in the garlic powder before leaving the pot.