[green Pepper Eggplant] Have You Learned How to Save Fuel?
1.
Cut the eggplant stalks off one of the purple eggplants, first cut into sections and then change the knife into eggplant strips, put them in a basin, add an appropriate amount of salt, and marinate them for 10 minutes. After 10 minutes, press the eggplant water out with your hands. , Squeeze the water and remove it for later use.
2.
An appropriate amount of large green pepper, cut into a rolling blade and set aside, and an appropriate amount of fat, sliced for use Appropriate amount of garlic, smash it with a knife.
3.
Heat the pot, pour the fatty meat, add appropriate amount of water to melt the meat, when the water dries, boil out the lard on a low fire, pour in the garlic and tempeh, sauté on low heat, turn to high heat after sautéing, and pour the big green peppers together Stir-fry, the green peppers change color and pour into the eggplant. The salted eggplant has a salty taste. Just add the dark soy sauce. The dark soy sauce is boiled in water but the color is even. When frying, pour a small amount of water along the side of the pan to get the color of the fried eggplant. Beautiful and non-greasy, the green peppers become soft, add an appropriate amount of chicken essence and stir-fry evenly, and you can get it from the pot.
4.
Finished picture