1. For this dish, you can use eggplant or long eggplant. I use eggplant
2. Wash the eggplants and cut them into hob pieces, put them in a basin, sprinkle with salt, and marinate the water
3. Drain the water after the eggplant is out of water. The salted eggplant is not very oil-absorbing, making this dish healthier to eat
4. Cut garlic into minced garlic
5. Let the wok sit on the fire, pour in the cooking oil, the amount of oil is slightly more than usual for cooking
6. When the oil is 60% hot, pour the eggplant
7. Stir-fry on high heat until the eggplant is discolored and soft, and then set aside.
8. Put a small amount of oil in a separate oil pan, add the chopped pepper and half of the minced garlic and stir fry
9. Stir fry for aroma
10. Pour in the fried eggplant
11. Add light soy sauce and stir fry evenly
12. Add the remaining minced garlic and continue to fry evenly, then turn off the heat and get out of the pot
Tips:Because the eggplant has been salted beforehand, and the soy sauce and chopped pepper are all salted, there is no need to add salt to this dish during the frying process.
