1. First cut the eggplant with a knife and soak it in water to prevent it from turning black.

2. Take a proper amount of flour and add water to make batter.

3. Put the right amount of oil in the pot. During heating, pour the eggplant into the batter and hang it evenly.

4. When the oil is 70% hot, turn the fire to medium fire, then add the eggplant and fry it until it is slightly yellow, drain the oil and take it out.

5. Leave a small amount of base oil in the pot, add half of the diced garlic and stir-fry until fragrant, then add soy sauce and stir-fry a few times, then pour in eggplant and stir-fry until the surface of eggplant is evenly covered with soy sauce.

6. Turn off the heat, add the right amount of sugar, soy sauce, salt and a small amount of water (or not as needed), and stir fry for 4 to 5 minutes.

7. Finally, add the green pepper and the remaining garlic, stir well and turn off the fire, then add the right amount of chicken essence.