1. Two eggplants, I used two eggplants
2. Cut into sections
3. Then cut into strips, don’t make the strips too thin, because the oil will be smaller after the oil is finished.
4. One green pepper
5. Also cut into strips
6. Pickle the eggplant with salt to remove the moisture, so that it will eat less oil during frying.
7. The marinated eggplants are dried and dried
8. Put oil in the pan, a little more than usual for cooking
9. Put eggplant and stir fry
10. Add chili when it's half cooked
11. Stir-fry until the eggplant is fully cooked, remove it and set aside
12. Scallions, chopped thick green onions
13. Sliced ginger
14. Leave a little oil in the pot and saute the scallions and ginger. I’m afraid it’s not spicy and I put a chili
15. Add eggplant and chili after sautéing
16. Add a bowl of water, because the ingredients are cooked, just simmer it to let the flavors blend
17. Season with pepper powder
18. Put fragrant sauce
19. Stir the soup evenly, bring it to high heat, and cook until the soup is thick and there is not too much left, then it can be out of the pot
20. Out of the pot, start
Tips:Sauce eggplant. Some people like to fry the whole eggplant, fry the whole hot pepper, and then stew it. That's ok, but I think it’s not tasty and cut into small pieces.
