Eggplant can be eaten in a variety of ways. For example, common practices include eggplant vermicelli pot and sweet and sour eggplant. They taste fresh and tender and appetizer. Therefore, they also give people the idea that if eggplant wants to be delicious, it must be oily or oily. In fact, this is not the case. The practice of eggplant is very good. The freshness of eggplant, the fragrance of pepper and the mellow aroma of preserved eggs do not need too much oil. If you take a bite, it will have an endless aftertaste. It is both appetizing and refreshing. Although it does not sell, it is more appetizing than meat dishes. So let’s look at the specific practice below!

Ingredients

4 eggplant
3 green peppers
2 preserved eggs
2 cloves garlic

Directions

Step 1
Prepare the required ingredients, clean the eggplant and green pepper, cut the eggplant into small sections, peel off the shell of the preserved egg and pat the garlic flat;
Step 2
Put the eggplant into the steamer and steam it for about 10 minutes. The chopsticks can easily poke it in, and then take it out and cool it for standby;
Step 3
Dry the frying pan with water, put in green pepper, fry over medium and low heat until the surface is slightly scorched and wrinkled, showing a tiger skin shape, and let it cool for standby;
Step 4
Squeeze the dried eggplant, peel off the wrinkled skin of the green pepper, crush or cut the preserved egg into pieces by hand, and put them into a bowl;
Step 5
Finally, cut the garlic into minced garlic, mix in salt, soy sauce, vinegar, sesame oil, chili oil and a little sugar, mix well into sauce, pour it into a bowl, mash all the raw materials with a rolling pin, a sledge hammer or hand pinch;