How to braise eggplant in rice soup

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  1.Eggplant cut into hob blocks
  

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  2.Put some salt, mix the eggplants and marinate them for a few minutes, then squeeze out the water
  

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  3.Put oil in the pot and fry the eggplant until golden brown
  

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  4. Chop pickled pepper, ginger and garlic and set aside

• 5.Rice soup (thicker, preferably not too clear), set aside
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  6. Put a little oil in the pot, heat it up, add the chopped pickled pepper (4) stir-fry until fragrant, add the eggplant and stir-fry, then pour in an appropriate amount of rice soup, cover the pot and simmer over low heat
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  7.The soup is almost stuffy and stir-fry evenly (you can taste it and add an appropriate amount of salt to taste) Add chopped green onion and cook