1. Cut the eggplant into strips
2. Cut peppers into vegetables, and cut garlic seeds into garlic paste
3. When there is no water on the pot, add an appropriate amount of peanut oil, not too much, about 5ml, slightly heat the garlic and saute until fragrant
4. Put the eggplant strips and stir-fry until soft
5. Then add an appropriate amount of light soy sauce. At this time, the eggplant has no moisture. Adding light soy sauce can not only improve the umami taste of the eggplant, but also color it.
6. In the last step, add chili, add appropriate amount of boiling water, simmer for two or three minutes, the eggplant is fully cooked, just add some salt.
7. Last dish
8. For those who like to eat coriander, you can also replace chili with coriander, which is equally delicious
Tips:1. Light soy sauce is not easy to color, so first put the light soy sauce and stir-fry the eggplant, and then add water after coloring.
2. Put salt according to personal taste, remind light soy sauce itself that it contains salty taste, it is not advisable to put too much salt.
3. Eggplant is very oil-absorbing, but this dish can be completed without a lot of oil.
