material

300g of yellow-faced eggplant, 0/00g of red sweet pepper/kloc-,30g of green broad bean, 2 pickled peppers, shredded white radish and chopped green onion. Appropriate amount of salt for seasoning, a little pepper and pepper, and a little cooked white sesame.

working methods

1. Wash and cut the yellow-faced eggplant, add a little oil to the wok, fry the eggplant strips in the wok and take them out. Washing red sweet pepper, removing pedicels, removing seeds, and cutting into pieces; Wash green beans, soak red peppers, and cut into circles.

2. Heat oil in a pan, add sesame seeds and pepper to stir fry, remove with a colander, heat again, add soaked red pepper and chopped green onion to stir fry, add fried tomato strips, green broad beans and red sweet pepper, stir fry evenly, pour in 8 cups of chicken soup, add salt to cook until fragrant, add shredded white radish and sprinkle with cooked sesame seeds.