Eggplant has high nutritional effect, such as producing fluid to quench thirst, clearing free radicals in human body, preventing color spots and so on. However, eggplant is very oil-absorbing and easy to oxidize and discolor vegetables, many small partners often can’t cook this classic meal at home.
40g hot pepper
2 tablespoons vinegar
1 tablespoon soy sauce
2 tbsp water
A little starch
A little garlic
A little chive
1 tablespoon Pixian bean paste
Step 1Cut the eggplant into strips of your own size, add water, squeeze in lemon juice and mix well. Soak the eggplant strips for 5-10 minutes; Mix well with salt and marinate for 10 minutes. Remove the water from the eggplant. Add starch and mix well.
Step 2Shred green pepper and red pepper, wash shallot and garlic, cut into pieces and set aside.
Step 3Add proper amount of oil into the pot, heat it for 7 minutes, fry the eggplant until it turns yellow and serve.
Step 4Leave oil in the bottom of the pan, saute onion, garlic and green pepper. Add Pixian bean paste and stir fry the red oil at low temperature.
Step 5Pour in the fried eggplant and stir fry a few times. At this time, take a bowl to make sauce, pour vinegar and sugar, pour sauce and starch, add water to make fish sauce.
Step 6Add the fish sauce, and take the sauce out of the pot（ Time should not be too long)