1. Ingredients: 150g eggplant, 200g tofu.
2. Accessories: 3g salt, 2g sugar, 3g soy sauce, 2g oyster sauce, 30g corn starch, 1 red pepper, 1g ginger, 10g garlic.
3. Cut eggplant into thin strips and soak in water to prevent it from turning black.
4. Cut tofu into thin strips.
5. Prepare accessories, shredded ginger, chopped garlic, red pepper.
6. Put some salt and a little sugar in the bowl.
7. Add some oyster sauce with soy sauce, white pepper and water, mix well to make sauce.
8. Drain the eggplant.
9. Sprinkle cornstarch and mix well.
10. Heat the oil to 80%, put in the eggplant and fry until the surface is slightly yellow.
11. Tofu is also fried into golden yellow and fished out.
12. Leave a little base oil in the pan and stir fry the shredded ginger and garlic until fragrant.
13. Add fried eggplant strips and bean curd strips.
14. Stir well.
15. Pour in the sauce and stir fry until fragrant.
16. Stir fry until the soup is thick. Add the chili ring and stir for 2 minutes.
17. Stir well and taste delicious.