1. Prepare the ingredients, the eggplant I bought is tender.
2. Cut the eggplant into the shape you like, soak it in light salt water for a few minutes, and then put it in a basket to dry the water! When the eggplant is soaked in light salt water, we slice the green pepper, shred the meat, and shred the garlic and ginger! Use a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of sugar, appropriate amount of salt, and a few dried red peppers to make a bowl of soup!
3. Pour a little oil in the pot, start to fry the shredded pork with ginger and garlic, and stir out all the fat of the fat
4. When the meat is almost fried, pour in the eggplant, and stir-fry until the eggplant becomes soft
5. When the eggplant becomes soft, add the green peppers and stir-fry for a few more times until the prepared soup is poured into the pot.
6. Pour the broth and stir-fry for a few times, then squeeze in an appropriate amount of garlic paste, fry, then pour half a bowl of water from the side of the pot, pour the lid on, and simmer for four or five minutes!
7. When the soup is almost dry, add chicken essence or monosodium glutamate, sprinkle with chives, and serve!
Tips:The heat must be mastered, I have been switching between medium fire and high fire!
