Braised eggplant with bean paste is a home cooking dish with northeastern specialties, which is made by steaming the eggplant first and then frying it with bean paste in the pot, which is salty and savory, with a unique flavor, and is an appetizing dish to eat. The following is a home recipe for braised eggplant in bean sauce.

2 spoons of soybean paste, 6 eggplant, half of the green pepper, red pepper moderate.

Onion, ginger, garlic, monosodium glutamate, pepper, oil.

Eggplant to remove the handle (eggplant tip can be removed can stay), clean, dry water. Then the eggplant on the pot steamed, about 20 ~ 25 minutes of time, with chopsticks can be inserted through.

Pour off the water from steaming the eggplants and drain.

Wash the green bell peppers with water, control the water and cut into small pieces.

The red pepper is cleaned with water, dried and cut into small pieces. Cut the green onion, ginger, garlic, spare.

Heat oil in a pan, not too much oil, when the oil is hot, add peppercorns, red peppers, green onions, ginger, popping incense. Add two spoons of soybean paste and stir fry.

Add the green bell pepper and stir-fry a little, then add the steamed eggplant.

Spread the eggplant with a spatula and stir-fry until the eggplant is coated with the soy sauce. Add monosodium glutamate (MSG), add garlic, and turn off the heat to remove the spoon.