1

Wash and shred eggplant, put it in a bowl, add a little salt, knead well, marinate (eggplant is softer and more tasty), shred green pepper, spare onion and ginger, spare garlic (please forgive me for not taking detailed photos at noon).

2

Take a wok, heat the wok, put cold oil, add onion, ginger and garlic, stir-fry the bean paste. Don't fry the bean paste for too long. If it smells good, go and get the eggplant, or it will stick to the pot easily. Remove the flooded water from the eggplant before cooking. ) stir fry the eggplant, add soy sauce and vinegar and stir fry. Finally, add shredded green peppers and stir-fry for one minute (don't stir-fry green peppers for too long, supplement vitamins and have nutrition).

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three

Cook (you can add some sesame oil before cooking, of course, according to your own preferences). Delicious hot winter warm stomach dishes are on the table.