Stir-fried shredded beef with chili, stir-fried mushrooms with chili, stir-fried fish rolls with chili, stir-fried eggplant with chili, stir-fried pork with chili, and stir-fried squid with chili are all delicious. Here is how to make stir-fried eggplant with chili:

Ingredients: two eggplants and two red peppers.

Accessories: 40 grams of peanut oil, 2 grams of salt, 15 grams of light soy sauce, and 3 pieces of garlic.

Steps:

1. Preparation of ingredients.

2. Wash the eggplant first, remove the stems, cut into strips, sprinkle with salt, mix well, and marinate for 20 minutes. Tip: If you want the eggplant to be delicious without using any oil, this step is the key, and the pickled eggplant will be cooked after just a few stir-fries.

3. Remove the stems of the peppers, wash them and cut them into diagonal slices. Peel the garlic seeds, wash them and cut them into cubes.

4. Squeeze the marinated eggplants dry.

5. Heat the oil in the pan, add the eggplant and stir-fry for a while.

6. Move the eggplant to one side, turn the pot aside, pour some oil, add garlic seeds and chili and stir-fry until fragrant. Tip: Eggplants will not absorb oil after being salted. There is no need to add additional oil to fry the peppers to avoid being too greasy.

7. Pour in light soy sauce and stir-fry evenly, then serve.