1. Prepare all the ingredients.
2. Wash and shred the eggplant, add a little salt and marinate for 5 minutes.
3. Wash and shred the green peppers, cut the green onion, ginger, and garlic.
4. Heat oil in a wok and sauté the chives, ginger, garlic.
5. Add Laoganma spicy sauce.
6. Stir fry for a fragrance.
7. Pour shredded eggplant and stir fry.
8. Shred and stir-fry until soft, then add sugar.
9. Add soy sauce.
10. Add shredded green pepper and stir fry.
11. Add a little chicken essence, stir fry and turn off the heat evenly.
Tips:Add a little salt to the shredded eggplant and marinate it for a while.
Stir-fry and shred. Be sure to soften the eggplant before adding seasonings so that the eggplant is delicious.
This dish does not need to add water, it will be bright and delicious when it is dried.
Finally, the amount of salt should be moderate, because the shredded eggplant has been marinated with salt, and the hot sauce is also very salty, so you can taste the saltiness before adding salt.
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