Ingredients

Main Ingredients

Fish Balls

200g

Purple Eggplant

400g

Pepper

100g

Supplementary Ingredients

Salt

Moderate amount

Soy Sauce

Moderate amount

Pepper powder

Amount

Oil

Amount

Oil

Amount

Steps

1. Cut the fishballs into quarter pieces, cut the eggplants into hobnailed pieces, cut the peppers into chunks, and cut the green onions into pieces and set aside.

2. Boil oil in a pot, add chopped scallions to the oil and stir-fry the fishballs until fragrant.

3. Add the eggplant and stir-fry over high heat until it is soft and cooked.

4. Add the chili peppers, stir-fry, add a variety of seasonings, stir-fry evenly. The food will be served on a platter.

Tips

Because the eggplant is more absorbent of oil, so put more oil in moderation!