Ingredients: eggplant
Accessories: Chili, soy sauce, oyster sauce, minced garlic and salt.
1, the pepper is cut into small pieces, the eggplant is cut into hob pieces, and the eggplant pieces should be bigger and thinner, so that each piece has skin and meat as much as possible.
2, eggplant amplification basin, sprinkle a little salt, mix well, let stand for more than 10 minutes, put more salt, let stand for a while, put less salt, let stand for a while, grab a handful of eggplant, squeeze it with your hands slightly, and dark eggplant juice will come out. At this time, the edge of the eggplant block is transparent.
3. Heat oil in a hot pot. The amount of oil is the same as that of cooking. Put the eggplant in a pot and stir-fry it over medium heat.
4. Press the eggplant slices with a shovel from time to time, so that the juice can penetrate out more quickly. When the eggplant slices become soft, pour the green and red peppers into the pot.
5. Continue to stir fry until the eggplant slices become transparent and the whole becomes a big lump. Pour in soy sauce, oyster sauce and minced garlic, stir fry quickly and evenly.