1. The eggplant is not old and you don’t need to peel it and just cut it into shreds. Just cut the green pepper into shreds.
2. Mince the garlic seeds, and place the millet pepper into sections one by one. Look carefully at the picture. The white powder is the amount of salt I sprinkled, so I don’t need too much.
3. Heat the vegetable oil, pour it on the minced garlic, and the millet pepper will make the aroma
4. Remember to pour the oil first and then the soy sauce to mix it up and the color is even
5. Turn in the microwave for 4-5 minutes
6. Turn on the microwave and check it. If it feels dry when mixing, you can add a little soy sauce to taste the saltiness, and then turn it in the microwave for 5 minutes and it will succeed.
7. The whole time is ten minutes. It doesn’t affect your cooking or other cooking in the middle. Except for the hot oil, you don’t need to take care of the pot. I taught it to many friends and praised it. My father-in-law made this eggplant for a week. Serving (≖‿≖)✧
Tips:1. If the eggplant has a particularly purple skin color, please peel it off, because the skin is old and affects the taste;
2. Don't forget to put a lid when the microwave oven is turned on, or seal the plate with plastic wrap.
