1. Ingredients used: 7 purple-skinned eggplants, 4 peppers, and 1 small onion.

2. Seasonings used: salt, light soy sauce, dark soy sauce, soybean paste, vegetable oil, garlic, white pepper.

3. Production steps: There are several varieties of eggplant. When making stuffed buns and dumplings, it is better to use long purple-skinned eggplants, which have a more tender taste. Scrape off the eggplant skin and cut into small dices. Add 2 tablespoons of salt, mix well and marinate for half an hour.

4. After marinating for half an hour, a lot of water will come out of the marinade. Pinch it with your hands to remove the water to prevent the mixed eggplant filling from becoming watery and difficult to wrap.

5. Chop a few cloves of garlic, chop a small onion, and chop a few chili peppers. If you can't eat it too spicy, you can add ordinary chili peppers, or sweet peppers are also good.

6. Heat the wok, add some vegetable oil, add half of the minced garlic and onion and stir-fry for a while to bring out the aroma.

7. Add eggplant and stir-fry for a few times. Add light soy sauce, dark soy sauce, and appropriate amount of soybean paste and stir-fry evenly. The eggplant stuffing with soybean paste has a soy sauce flavor.

8. Finally, add the chopped chili pepper, remaining onion, minced garlic, appropriate amount of salt, and a little white pepper and stir-fry evenly. Light soy sauce and soybean paste are salty, so salt Don't add too much to avoid being overly salty. You can taste the fried eggplant filling and adjust the amount of salt appropriately. Take out the fried eggplant stuffing and let it cool for later use.