1: Wash the eggplants with water, then remove the pips from their heads.
2: Cut the eggplant into long strips of about the same size, then put them into a basin under water. (This step is critical to prevent the eggplant from oxidizing and turning black, which affects the color)
3: Remove the eggplant strips and place them in a vegetable basket to drain off excess water.
4: Wash the chili peppers and remove the seeds, cut them into slices on the diagonal; peel the garlic and mince it. (Take out the chili seeds mainly because I'm afraid of affecting the taste of the dish)
5: pot of boiling oil, the minced garlic into the pot, quickly stir fry, stir fry the flavor.
6: When the frying pan is hot, add enough cooking oil, and then gently stir fry the eggplant strips in the pan. (The eggplant will be fried translucent state, that is, there is obvious dehydration, will be cooked state)
7: After adding green pepper into the pan with the stir-fry, stir-frying break, and then add the right amount of salt and 1 tablespoon of hot sauce to continue to stir-fry. (The hot sauce is mainly to change the color)
8: When the eggplant and sauce to taste, become no longer transparent, become soft, you can put out of the pan on the plate, and then served out to enjoy it!
Tips
1: The skin of the eggplant can be peeled off or not, depending on the individual and the freshness of the eggplant. During the process of cutting the strips, try to cut them into long, evenly sized strips to make them easier to cook.
2: When boiling the eggplant, add enough oil, not water. (Because after washing and draining the eggplant, there is still enough water)
3: Eggplant with green peppers has a variety of ways to do it, and if you don't like spicy food, you can replace the chili peppers with bell peppers.