1.

Prepare ingredients: eggplant, red pepper, onion, ginger and garlic.

2.

Chop onion, chop 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 during frying)

4.

Add 1 g salt to the oil pan.

5.

Add eggplant when the oil is hot on medium and small fire, cover the pot and stew. In the meantime, always open the lid and turn it over to prevent frying. Stir-fry until the eggplant is soft and the chopsticks are taken out completely.

6.

Cut the fried eggplant into small pieces.

7.

Leave a little base oil in the pan and saute shallots, Jiang Mo and garlic slices.

8.

Add fresh soy sauce, soy sauce and sugar.

9.

Add the red pepper and stir-fry for a while.

10.

Add eggplant

1 1.

Add 1g salt and stir-fry for a while.

12.

Finally, add the remaining onion and white pepper before taking out the pot, stir well and eat while it is hot. Juice is delicious!