1. Chop garlic into pieces, cut green onion into sections, remove seeds of pepper and cut into diamond-shaped pieces, and clean rapeseed.
2. Cut the eggplant into strips, rinse with water, and cut the tomatoes into pieces.
3. Put the oil in the wok to heat up, and fry the peppercorns to get the fragrance out.
4. Add the shallots, garlic, and chili flakes, and stir-fry quickly to create a fragrance.
5. Add the eggplant strips and stir-fry evenly.
6. Add tomatoes and continue to fry.
7. Add salt and light soy sauce.
8. Add a little boiled water and add MSG when out of the pot.
9. For convenience, divide the dish directly into two portions.
10. Cook the noodles and add rapeseed.
11. Finished product.
Tips:1. After cutting the eggplant, rinse it with clean water to prevent oxidation and blackening.
2. The amount of garlic paste can be added, and it is recommended to put garlic paste before the pan, the taste is better.
