Ingredients: round eggplant (one), tomato (one) and green pepper (two)
Seasoning: fresh garlic (appropriate amount), salt (appropriate amount), oil (appropriate amount), and pepper granules (appropriate amount).
1. Prepare all materials: eggplant, pepper, tomato and fresh garlic.
2. Wash the eggplant, keep the skin, cut it into small pieces, rinse it with clear water and take it out.
3. Stir-fry pepper, pour in a little more oil than usual, and add pepper particles when the oil temperature is low.
4. When the oil temperature rises to smoke, the fragrance of the pepper particles has been fully stimulated, so take it out and throw it away, and quickly pour it into the eggplant.
5, fire, stir fry quickly so that eggplant slices are evenly oiled, and then add the right amount of salt and soy sauce.
6. Transfer the right amount of salt and soy sauce.
7. Pour in clear water, basically submerge half of the eggplant, and cover it.
8. Use this time to cut tomatoes and green peppers separately.
9. Uncover the lid and code it on the eggplant. Don't turn it over yet.
10, continue to cover the pot and simmer on medium and small fire.
1 1. The stewing time is basically 4 or 5 minutes, just enough to peel and chop garlic into minced garlic.
12, open the lid and mix all the ingredients evenly. By this time, the eggplant was soft and the soup was basically dry.
13, sprinkle with minced garlic and stir-fry for 1 2 minutes. Turn off the heat as soon as the garlic smells.