Eggplant meat in summer is really fresh and tender. It is fried, fried, mixed, stewed and burned. How to do it, it tastes like eating meat. Every time I make eggplant, I don’t want to use too much oil, too greasy. If you burn eggplant with watercress, even if it doesn’t absorb too much oil, the soup is thick, delicious and delicious.

Ingredients

220g long eggplant
15g oil
0.5g salt
15g Pixian bean paste
1g pepper
1 green pepper
1 red pepper

Directions

Step 1
Prepare purple eggplant, green and red pepper and garlic.

Step 2
Wash the eggplant, cut it into hobs, beat the garlic and set aside.

Step 3
Soak the cut eggplant in cold water for 10 minutes; Drain the water.

Step 4
Heat the pot without oil. Pour in the eggplant.

Step 5
Stir the eggplant dry until there is no water and it becomes soft. Set aside.

Step 6
Heat the oil in the pot and saute garlic slices; Pour Pixian bean paste and stir fry until fragrant.

Step 7
Pour in the eggplant and stir well; Add a small spoonful of water and simmer for minutes.

Step 8
Pour in green and red pepper and stir fry until raw.

Step 9
Add black pepper, adjust the taste and put it on the plate.