2, eggplant first cut into sections, then cut into strips, do not cut too thin.

3. Put the eggplant strips into a slightly larger pot, sprinkle with a little salt, grab them and let them stand for about half an hour, then pour out the black water, which is used to kill astringent water.

4. Put a little more vegetable oil in the non-stick pan, heat it over medium heat, add eggplant strips and fry until the bottom turns yellow.

5. Then use chopsticks to pick up the stir-fry.

6. Fry on both sides and plate for later use.

7. Leave a small amount of base oil in the pot, pour in the freshly fried eggplant strips and stir well.

8. Add Jiang Mo and minced garlic and stir fry. Add a little salt.

9, a spoonful of Laoganma Chili sauce stir-fry until soft, like the spicy taste, do not mind putting an extra spoonful.

10, add half a bowl of water to boil, cover the pot and stew for a long time, eggplant will taste better.

1 1. When there is a little soup left, add red pepper slices and stir fry.

12. Sprinkle chopped green onion before cooking, then turn off the heat and cook!