Oil-braised eggplant & pepper
Ingredients:
Eggplant, pork belly, onion, ginger, garlic, red pepper, oil, cooking wine, pepper noodles, soy sauce , chicken essence, sesame oil.
Method:
1. Wash the small eggplants from the garden and cut them with a diagonal knife, turn them over and cut again. It is best to cut coir raincoat cucumbers.
2. Cut the onion, ginger and garlic into mince and set aside;
3. Do not peel the pork belly, just slice it! You don’t need to add this for vegetarians, and it tastes great;
4. One red pepper! Wash and chop;
5. Heat the pot and add a large spoonful of oil, add more to taste;
6. Fry the eggplant and pepper over slow heat, pay attention to Flip over;
7. Fry until the eggplant and pepper are soft and take them out;
8. Put a small spoonful of oil in the pot, add the green onion and ginger and stir-fry until fragrant;
9. Add the pork belly, cook the cooking wine, Sichuan peppercorn noodles, add a tablespoon of soy sauce, then add the eggplant and pepper and stir-fry for a few times, cover the pot and simmer;
10 , you can turn the pot over halfway, wait until the eggplant is cooked and soft, add minced garlic, chicken essence, and a few drops of sesame oil and take it out of the pot!
Burn peppers mixed with preserved eggs
Wash one pound of green peppers and one red pepper and put them directly on the stove fire.
After a minute or two, the pepper skin will Turn black.
When the whole body of the peppers turns black and becomes soft, put them into a basin of tap water prepared in advance (when one is cooked, put the other in and soak it)
Put the black pepper on top Wash off the skin and rub it with your hands, and the skin will come off. I washed it with three basins of water, and finally ran it through cold boiled water to see if it was a pepper with dead skin removed.
Tear the peppers into small strips with your hands, add chicken essence, salt, sesame oil, vinegar and a little minced garlic and mix well
Finally, cut the preserved eggs and burn the mixed peppers Place it in the middle and eat.