1. Material preparation
2. Cut the eggplant into moderately thick slices
3. Cut into strips
4. After all the cuts are done, the eggplants need to be bleached, the eggplants are easy to oxidize
5. Cut green peppers and tomatoes and set aside
6. Cut the green onion, ginger, and garlic for later use. The eggplant is slightly cold, and a little ginger is needed for synthesis.
7. Put a little oil in the pot, stir-fry the green onion and ginger, drizzle a little vinegar and light soy sauce
8. Put the bleached eggplant into the pot and stir fry
9. Stir-fry eggplant for a while and add tomatoes
10. After the tomatoes are all juicy, sauté for 5 minutes before adding the green peppers
11. Continue to stir fry for a while
12. Finally, add garlic cloves, and the fried eggplant must be filled with garlic to taste
13. Right amount of salt out of the pot
14. Both noodles and rice are delicious
Tips:Fried eggplant is best to use round eggplant
