|Pixian bean paste||A spoonful|
|Balsamic vinegar||A spoonful|
|soy sauce||Two spoons|
|oil||Usually the amount of cooking|
Put oil in the pan and add ginger and garlic until fragrant, add a spoonful of Pixian bean paste and stir-fry
Add carrots and stir fry, then add eggplant slices and stir-fry slowly. During the period, add one spoonful of balsamic vinegar, two spoonfuls of soy sauce and half spoonful of sugar (the amount of seasoning is not fixed, according to your taste)
Stir fry until the eggplant becomes soft and the juice is gone
Turn to high heat and stir fry quickly. After the green peppers are dead, you can cook them out!