Accessories: appropriate amount of oil; Salt 2g; Ginger 3g; 3 cloves of garlic; 3 shallots; Fresh soy sauce 8g; Old pumping 3 g; Sugar 2g; White pepper powder 1g
Steps:
1 Prepare ingredients: eggplant, red pepper, onion, ginger and garlic.
2. Cut shallots, mince ginger, slice garlic and cut red pepper into small pieces.
3. After the eggplant is pedicled and washed, dry the water with a towel (to prevent oil splashing when frying).
4. Put 1g salt into the oil pan.
5. Put the eggplant in the medium and small fire when the oil is warm and warm, and cover it with a pot cover for stewing and frying. During this period, always open the lid and turn it over to prevent frying, and fry until the eggplant becomes soft, and the chopsticks will be fished out as soon as they are tied.
6. Cut the fried eggplant into small pieces.
7. Leave a little base oil in the pot and saute the onion (scallion), Jiang Mo and garlic slices.
8. Add fresh soy sauce, soy sauce and sugar.
9. Add the red pepper pieces and stir fry for a while.
10, add eggplant.
1 1, add 1g salt and stir fry for a while.
12. Finally, put the remaining onion and white pepper into the pan and stir well.
13, eat while it is hot, the juice is delicious!
Tip:
1 It's best to buy shorter and thinner eggplant, so it doesn't need to be cut, and it needs less oil when frying and is easy to fry.
2. It is recommended not to peel eggplant.
3, eggplant should not be eaten raw to avoid poisoning.