Ingredients: eggplant, garlic, green onion, red pepper

Seasoning: soy sauce, oyster sauce, salt, dark soy sauce, sugar, water

Practice

1. Prepare 2 long eggplants and wash them well, then cut them into strips.

2. Soak the cut eggplants in water to prevent them from oxidizing and turning black, then prepare garlic, chili peppers, and green onions, and chop them all up.

3. Put water in the pot, bring the water to a boil and put the eggplant in the pot on high heat to steam for 10-15 minutes, then take it out and set aside.

4. Put peanut oil in the pot, put garlic, white onion, chili pepper into the sautéed, and then put in soy sauce, oyster sauce and a little bit of salt, stir-fry evenly out of the pot and standby.

5. Now to adjust a little sauce, take a bowl, put half a spoonful of sugar, small half a spoonful of salt, a spoonful of soy sauce, a large spoonful of oyster sauce, a little bit of old soy sauce, and finally in the pour into half a bowl of water, mix well and spare.

6. Take a casserole dish, put the cooled eggplant into the casserole dish, pour the sauce into it, and then turn on the medium heat and cook for 5 minutes.

7. When the time is up, pour in the garlic, stir a little, then cover and simmer on low heat for 6-7 minutes.

8. After the time is up, water starch hook a little thin thickening can be out of the pot, out of the pot sprinkled with a little chopped green onions can be eaten, we have a garlic stewed eggplant is done, the flavor is very fragrant Oh.