Eggplantis one of the few purple vegetables, and it is also a common home vegetable on dining tables. Its purple skin contains rich vitamins, so I never peel it when making eggplant dishes.Today, I'm going to make thisStir-fried Eggplant with Flavor.It has a slightly crispy skin, tender flesh, and a hint of sweetness, garlic aroma,soy sauceflavor, andpepperspiciness.Served withricecan easily make several bowls~~~Ha~~~

 Preparation process: 1. Wash the eggplant and cut it into dice, then slice the pepper and coat them with starch.Add salt, sugar,MSG, vinegar,maturevinegar, and soy sauce to make a marinade for later use (use cornstarch for a crispier texture).2. Heat oil in a wok until six or seven parts hot, then add the eggplant strips and pepper slices one by one, fry until golden yellow, remove and drain excess oil.3. In the same wok, heat some more oil, stir-fry the scallions and garlic first, then add the fried eggplant and peppers, pour in the prepared marinade, toss a few times, and serve.

                 Heat oil in the wok, add it when it's about six to seven parts hot.

          Add the fried eggplant strips and chili slices one by one, fry until golden yellow, then remove and drain the oil.