Eggplant 1

5 mushrooms

Onion 1/4

Carrots 1/4

Green pepper 1/4

condiments

oil

15g

salt

1 teaspoon

soybean

1 teaspoon

Cooking wine

2 teaspoons

refined sugar

1 teaspoon

chicken essence

2 teaspoons

1.

Prepare an eggplant

2.

Cut eggplant into small strips.

3.

Cut the mushroom into small pieces, and cut the green pepper and onion into strips and slices respectively.

4.

Put oil in the wok, add onion and stir-fry until fragrant.

5.

Add carrots

6.

Stir-fry eggplant over medium heat and add appropriate seasoning.

7.

When adding, stew in water until the eggplant wilts and becomes soft.

8.

Finally, add green peppers and mushrooms, stew for a while, serve out and decorate with coriander.