2. Accessories: fresh garlic.

3. Ingredients: salt, oil and pepper.

4. Wash the eggplant, keep the skin, cut it into small pieces, rinse it with clear water and take it out.

5. Pour in a little more oil than usual, and throw in pepper particles when the oil temperature is low.

6. When the oil temperature rises to smoke and the fragrance of pepper particles has been fully stimulated, take it out and throw it away, and quickly pour it into the eggplant.

7, fire, stir fry quickly so that eggplant slices are evenly oiled, and then add the right amount of salt and soy sauce.

8. Transfer the right amount of salt and soy sauce.

9. Pour water, basically submerge half of the eggplant, and cover it.

10, use this time to cut tomatoes and green peppers respectively.

1 1. Uncover the lid and code it on the eggplant. Don't turn it over yet.

12, continue to cover the pot and simmer over low heat.

13, the stewing time is basically 4 or 5 minutes, just enough to peel garlic and chop it into minced garlic.

14, open the lid and mix all the ingredients evenly. By this time, the eggplant was soft and the soup was basically dry.

15, sprinkle with minced garlic and stir-fry 1 for 2 minutes, then turn off the garlic flavor.