Leibo is a very common kitchen artifact in Hunan Province. It is about 20 cm high. Inside, there are many radiating lines from the bottom of the bowl to the mouth of the bowl. The most famous one in Northern Hunan is Leicha. Peanuts, sesame, beans, tea and salt are put into the Leibo and mashed into paste. After boiling with water, the room is filled with fragrance. In Western Hunan, all kinds of Leibo dishes are mouth watering, such as Leibo pepper, Leibo coriander, Leibo eggplant, Leibo leek, Leibo cucumber and so on. Especially in the hot summer, serving a plate of Leibo dishes can always make people taste better.


1 eggplant (purple skin, long)
2 peppers
1 red pepper


Step 1
Wash the eggplant and cut it into 1 cm square strips. Steam it in a boiling water pan for 10 minutes. Cut the pepper, ginger and garlic into coarse powder and cut the green onion into flowers

Step 2
Put the steamed eggplant into a bowl, then add pepper, ginger, garlic, Lao Ganma, a little chili oil and salt, gently beat into eggplant puree, and mix the ingredients and seasoning evenly

Step 3
Add a spoonful of heated vegetable oil, and then mix well with a beating stick