Main Ingredients

Long bean curd

300g

Eggplant

300g

Side Ingredients

Homemade lard

6g

Salt

2g

Steamed fish soy sauce

5ml

Ginger and garlic

Slightly

Dried chili pepper

Slightly

Miso

2g

Steps

1. Remove the head of the bean curd and pinch off the tail, soak it in lightly salted water for 1 hour, rinse it and set aside

2. Cut the bean curd into 7cm long sections, and the eggplants, remove the head and tail and cut into 7cm strips for use

3. Cut the rice, dry chili pepper cut section to be used

4. Sit in a pot of oil, under the bean curd, eggplant oil until the bean curd is green and weak, eggplant color soft, drain the oil and wait for use

5. 6g of oil left in the pot, under the ginger, garlic, rice, dry chili pepper section of the stir frying incense on medium heat

6. Under the bean curd eggplant, add salt, monosodium glutamate, turn on the heat, and keep stirring for 3 minutes

7. Add the soybean oil. Stir fry evenly, start the pot can

Tips

1. Bean curd surface area is large, easy to residual pesticides and insect eggs, be sure to soak in lightly salted water and cleaned before eating

2. Bean curd and eggplant cut a little bit longer, because under the frying pan will be shrunken, a little bit of a long into the dish to look good some

3.