foodstuff
A long eggplant
Proper amount of salt
Proper amount of oil
Appropriate amount of bean paste
Proper amount of soy sauce
Three pickled peppers
Ginger piece
Garlic cloves with three cloves
Appropriate amount of water starch
Two shallots
Methods/steps
Prepare raw materials
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Peel eggplant and cut it into slender strips.
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Ginger and garlic cloves are minced, and shallots are chopped.
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Chop pickled peppers into powder, and chop bean paste into fine pieces.
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Add appropriate amount of oil to the pan, stir-fry eggplant with low fire, add appropriate amount of salt, stir-fry water slowly, and stir-fry until soft.
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Add a little oil to the pot, add pickled pepper powder, bean paste and onion, and stir-fry until fragrant.
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Add a little water and bring to a boil.
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Add eggplant and simmer for two minutes.
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Add appropriate amount of soy sauce and water starch, stir well and sprinkle with chopped green onion.
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Out of the pot
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END
matters need attention
First, because it is not fried, the eggplant itself is very absorbent, so when frying the eggplant, you should stir-fry it with a small fire, add salt to make it stir-fry water, or you can marinate it with salt before frying it;
Second, the eggplant should be stewed for two minutes, and it is softer and more delicious.