1. Cut eggplant into strips for later use
2. Cut sharp peppers or bell peppers, tomatoes and set aside
3. Pour the eggplant oil into the pan, deep-fry the eggplant into golden brown and remove it (all fried, nothing left)
4. Pour out the oil, there is a little oil left in the pan (the remaining oil can be used to make noodles and stir-fry, the only thing is not to fry).
5. Add garlic to stir up the aroma
6. Add hot peppers, tomatoes, soy sauce, and salt, and stir-fry for two minutes (be sure to put them in the order I said)
7. Cover the pot and simmer for five minutes, turning frequently in the middle
8. carry out!
Tips:If you have any questions, you can ask me in the message! Since my grandma lives in Chifeng, I might be a little late in answering everyone!
