(1) Pick out the eggplant pedicle, cut the eggplant into 8 equal parts, and soak it in salt water to remove the astringency.

(2) Squeeze out the water, put it in a deep container, and stew it for 8 minutes with high fire.

(3) Arrange them neatly in the dish, and pour in the prepared sauces (soy sauce, Chili oil, rice vinegar, pepper powder, sesame oil and refined salt).

(4) Cover with fresh-keeping paper, put it in the refrigerator, and eat it as a cold dish.

2. Marinate eggplant separately

(1) Wash soybeans and soak them in warm water until soft.

(2) Wash and chop the parsley.

(3) Wash the eggplant, cut it into hob blocks and dry it in the sun.

(4) Add water to the pot, add eggplant and soybeans to cook until they are nearly cooked, add soy sauce and salt to cook until the soup is dry, and sprinkle with coriander powder.

(5) Heat sesame oil in a wok, add pepper to stir fry, remove pepper, and pour pepper oil into the wok.

Step 3 stir-fry eggplant with pepper

(1) Peel eggplant and cut it into slender strips;

(2) removing seeds from green peppers and cutting them into slender strips;

(3) Heat the wok, put the oil to 60% heat, pour in the eggplant, stir-fry the green and red peppers for a while and pour in the colander;

(4) Leave a little oil in the wok and add Jiang Mo to stir fry;

(5) Pour in eggplant, green pepper, boil rice wine, add a little water and seasoning, and stir fry a few times;

(6) Thicken with wet starch and pour with sesame oil, and serve.

4. Braised eggplant

(1) Cut the eggplant into long strips.

(2) Cut the red pepper into long strips.

(3) Wash ginger and cut into powder.

(4) Heat a wok with high fire, pour in oil and heat it, add eggplant, fry for 3 to 5 minutes, and take it out.

(5) Add a small amount of base oil to the wok, and add star anise Jiang Mo and red pepper to stir-fry for fragrance.

(6) Add eggplant and stir fry, add a little clear soup, soy sauce and monosodium glutamate, add starch to the juice, and take it out of the pot.