1. Prepare the main ingredients: eggplant, green pepper, tomato, wash and set aside.
2. Slice the eggplant with the skin and serve on a plate.
3. Pour oil in the pot and stir-fry the sliced eggplant when it is 70% hot now.
4. Stir-fry until the sliced eggplant is soft and waxy, and the sliced eggplant is slightly browned. Set aside.
5. Prepare the ingredients. Minced green onion, minced garlic, shredded green pepper, peeled and cut tomatoes.
6. Put the peppercorns in the pot and cook until fragrant, filter out the peppercorns, leave the pepper oil, add the chopped green onions and garlic and fry until fragrant.
7. Add tomatoes and green peppers and stir fry.
8. Add homemade chili sauce and stir-fry tomatoes until soft and waxy.
9. Pour in eggplant, add auxiliary materials: oil, sugar, salt, cooking wine, light soy sauce, stir fry until delicious.
10. Pour out the pan.
Tips:1. Don't peel the eggplant. The eggplant skin itself has the effect of preventing cancer. It is recommended that you do not peel the eggplant. The eggplant with the skin will be more delicious when fried.
2. Add chili sauce appropriately. I use home-made chili sauce, a recipe that has been used for decades, and it is perfect to eat with braised eggplant. Those who need it can leave a message.
3. Tomatoes must be peeled, it will be very easy to fry until soft and waxy.
