Ingredients: 500g eggplant, 2 green garlic, 3 green chili peppers, 50g hydrated fungus, 1 tablespoon of bean paste, 1 tablespoon of soy sauce, 1 tablespoon of salt, MSG, 1 tablespoon of water starch, 1 tablespoon of chili oil.

Features: This dish has a strong Yunnan flavor, spicy and delicious.

Operation: 1, the eggplant peeled and washed, cut into strips 4 centimeters long and 1 centimeter thick; the green garlic washed and cut into segments; green chili pepper cut into small pieces.

2, frying pan on the heat, add 4 tablespoons of oil, pour into the eggplant strips stir-fry a few times, add salt, bake until the water of the eggplant strips are basically dry, drain the oil and wait for use.

3, frying pan and then on the heat, add 3 tablespoons of oil, sautéed soybean paste, under the green garlic, fungus and green chili pepper pieces stir-fried, poured into the eggplant strips, and then seasoned with soy sauce, thickened with water cornstarch, dripping into the chili oil can be stir-fried evenly.