This recipe is suitable for long eggplant and then cut with a hob. The hob method is to cut a small piece from the tail of the long eggplant first, and then roll it up and cut it into a small piece, which is especially suitable for novices who have no basis for cutting vegetables. Just cut it as big as the picture. Green peppers are also rolled and cut, and garlic is patted for later use.

Generally, people who have cooked eggplant know that eggplant is particularly oil-absorbing, so many smart chefs will soak the cut eggplant in water for half an hour. My method is not to soak, but to pour oil into the pot. Mine is a pan, which is probably to pour oil into the heated place below, with a small fire.

Add the cut eggplant, then fry the eggplant on both sides with high fire, and then turn to low fire to prevent the eggplant from being fried until it leaks oil.

It's almost fried like this.

Add half a bowl of water and bring the fire to a boil!

Cover the pot and stew.

When the water in the pot evaporates to half, add chopped pepper and garlic, stew for another two minutes, uncover the lid, add appropriate amount of salt and monosodium glutamate, and collect the juice. I don't eat msg, so I didn't add it. It is best to use a small spoon when adding salt, which is easy to control. Beginners add salt, it is best to fill in a small amount.

So it can be cooked. If you think your eggplant is not soft before adding salt, add some water, which is only half of the first time.