Ingredients: 500g eggplant, 2 green garlic, 3 green peppers, 50g auricularia, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt and monosodium glutamate, water starch 1 tablespoon, Chili oil 1 tablespoon.

Features: This dish has a strong Yunnan flavor, spicy and delicious.

Operation: 1. Peel and wash eggplant, and cut into strips with a length of 4 cm and a thickness of 1 cm; Wash green garlic and cut into sections; Cut the green pepper into small pieces.

2. Heat the wok, add 4 tablespoons of oil, pour in eggplant strips and stir-fry for several times, add salt, bake until the moisture of eggplant strips is basically dry, and remove and drain the oil for later use.

3. Heat the wok again, add 3 tablespoons of oil, stir-fry bean paste, add green garlic, fungus and green pepper, pour eggplant strips, season with soy sauce, thicken water starch, and pour Chili oil and stir well.