1, the green eggplant washed, peeled and cut into long strips. Peel the green onion and garlic and wash it well, cut the green onion into diagonal segments, cut the garlic into small cloves, and wash and cut the ginger block into ginger shreds.
2, the frying pan into the appropriate amount of cooking oil, put a few peppercorns, open fire, until the peppercorns frying slightly yellow, the onion, ginger, garlic into the pan, frying slightly yellow, into the eggplant strips.
3, the pot of eggplant strips stir fry evenly, to keep stirring for about 2 minutes, put salt, continue to stir fry evenly, until the eggplant strips have contraction.
4, and then into the five-spice powder stir fry evenly, and then into the soy sauce soy sauce stir fry evenly, and then into 1 tablespoon of water, continue to stir fry evenly.
5, until the soy sauce and water is fully integrated into the eggplant, turn off the heat, cover the pot, open the lid after 2 minutes, add monosodium glutamate (MSG), stir-fry evenly, can be served slightly cooled.
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