1. Cut the long eggplant into thick strips.
2. Cut hemp peppers into pieces.
3. pea.
4. Cut the tomatoes into hob pieces.
5. Heat the wok with oil and stir-fry the eggplant and peas with oil until soft, add green onions and garlic to create a fragrant flavor, then add the Northeast sauce, the tomato chunks, continue to stir-fry, and season with thirteen flavors.
6. Add water to level with the vegetables, add appropriate amount of salt, stir evenly. After the high heat is turned on, medium heat, slowly when the soup is almost dry, add some minced garlic, add the hemp chili cubes and stir-fry to turn green.
7. Finished product. I can't see the tomatoes at all, they have turned into juice. The taste is sour, salty and spicy.
