Ingredients: long eggplant, red pepper and Flammulina velutipes.

Accessories: salt, garlic cloves, chicken essence, vinegar and soy sauce.

1, three long eggplants, washed, peeled and cut into appropriate splays;

2. Sprinkle two spoonfuls of salt evenly on the diced eggplant and marinate for 15 minutes; Then filtering out the salt water; Some nutrients may be lost, but the oil consumption and cooking time can be reduced, and there is no need to add salt when cooking;

3. Two red peppers, washed, diced and seeded, cut into strips; Washing Flammulina velutipes and removing pedicles;

4, hot oil, add marinated diced eggplant and stir fry 1 min, pour a little garlic cloves and vinegar, stir fry on low heat 1 min, add red pepper and Flammulina velutipes, and add a proper amount of soy sauce, just to add color, until the diced eggplant becomes soft and oily, it takes about 5 minutes. Finally,