Ingredients: eggplant 1, persimmon pepper100g, tomato sauce 200g.
Seasoning: salt, soy sauce, sheep oil and sugar.
Practice steps:
1, peeled and washed eggplant.
2. Cut the eggplant into triangular pieces.
Step 3 cut tomatoes and green peppers into pieces
4. Heat the sheep oil in the pot.
5. Add eggplant and fry until cooked.
6. Fry all eggplant in stages.
7, put oil in the pot, add tomatoes and stir fry.
8. Add green pepper and stir-fry until half cooked.
9. Add fried eggplant, add salt, sugar and soy sauce and stir fry.
10, add minced garlic, turn off the heat and stir-fry evenly, then take out the pot.