Bell Peppers and Eggplant Home Cooking Method

Specific operating methods:

1,Purple eggplant one removes the stem of the eggplant, first slices it into pieces then further cuts it into eggplant strips. Place them in a bowl, add an appropriate amount of salt and mix thoroughly before marinating for 10 minutes. After 10 minutes, press out the moisture from the eggplants by hand, drain off the water, and remove them to be used. 2,

large green pepper a certain quantity, cut into dice and set aside, fatty meat a certain amount, cut into slices and set aside. Fatty meat a certain amount, cut into slices and set aside. Garlic cloves a certain amount, smashed with a knife and set aside.

3,The pan is heated, add the fatty meat and an appropriate amount of water to melt it. When the water has evaporated, cook over low heat until pork fat oil is extracted. Pour in garlic paste and fermented black beans, continue cooking on low heat until fragrant. After turning off the flame temporarily, switch to high heat, add the large green peppers and stir-fry them together. When the pepper changes color, add the marinated purple eggplant. Since the eggplants have salt flavor from before, only add old soy sauce. Dilute the old soy sauce with water for even coloring. Stir-fry until the eggplants are colorful and not greasy by pouring a little water along the edge of the pan. When the peppers become soft, add an appropriate amount of chicken essence, stir-fry evenly, then remove from heat.