How to make stir-fried eggplant

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  1.Prepare two cloves of garlic and one tender eggplant.Older ones with too many seeds will not taste good and will break apart easily.I used Erjingtiao pepper, which has a spicier flavor.

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  2. Cut the peppers with a hob, so that the spicier flavor comes out.Cut the eggplant into sections diagonally and then slice it with a knife, not too thin.Slice the garlic and set aside.
  Sprinkle a little salt on the eggplant and marinate it, squeeze out the water, and stir-fry it faster and the color will look better.(Sometimes I'm too lazy to squeeze out the water and don't pickle it, so it doesn't matter)

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  3.The hot pot does not Add oil, and when the pan is hot, add the chili peppers and use medium to low heat throughout.

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  4. Use a shovel to press out the water vapor and stir-fry slowly.

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  5. After stir-frying the tiger skin, add a little salt to let it taste, and set aside.

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  6. Wash the pot and reheat it.Do not add oil when the pot is hot.Pour in the water and squeeze out the water.eggplant.Also stir slowly over medium-low heat and stir frequently to prevent it from sticking to the pan.

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  7. Stir-fry is almost done.Once the color changes, set aside.No need to add salt.

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  8. Prepare the stir-fried chili peppers, garlic cloves, and dried Sichuan peppercorns, and heat the oil in the pan.

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  9. Just a little less oil, enough to stir-fry the dishes evenly.When the oil is hot, add the condiments from the previous step and stir-fry a few times to bring out the aroma.

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  10. Stir-fry the flavor of chili pepper, add eggplant, and stir-fry quickly.

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  11.Add salt, monosodium glutamate, and chicken essence according to personal taste.Salt has been added to the stir-fried peppers before., so you don’t need to add too much in this step.

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  12. Stir evenly, place on a plate and remove from the pan