Accessories: oil, salt, MSG, soy sauce

Steps:

1. Purple skin eggplant to remove the tip, wash

2. Cut into long strips

3. Green peppers to remove the tip, wash, and cut into julienne

4. Garlic with the back of the knife to slap flat, cut into 5. Pour oil into a clean pan (more oil) and open the fire

6. When the oil is slightly hot, put in the minced garlic, and burst the aroma

7. Put in the eggplant

8. When the eggplant turns color, put in salt

9. Stir-fry for a minute or so, and then put in the shredded green pepper

10. A few moments later, put monosodium glutamate

12. Stir fry can be out of the pan

Tips:

1, eggplant is very absorbent of oil, so directly with the oil frying, the amount of oil needs to be a little more. If you want less oil, you can blanch the eggplant first

2, frying process, use a spatula to shoot the eggplant, the eggplant in the oil can be analyzed out of a small portion of the

3, garlic need more, eat more fragrant