1. Wash the eggplant, cut the hob into pieces, put it in a container, add salt, mix well, and marinate for 15 minutes.
2. The marinated eggplants are squeezed out of water for later use.
3. Mince garlic.
4. Wash the line peppers and cut diagonally into circles.
5. Pour an appropriate amount of oil in a non-stick pan, add the eggplant and stir fry.
6. Add 2 teaspoon of rice-stuffed sauce and 1 teaspoon of soy sauce, add appropriate amount of water and stir evenly for later use.
7. When the eggplant is sautéed until the surface is slightly yellow, pour in a bowl of juice, cover, and simmer over low heat.
8. When the soup becomes less, add the chili rings and stir fry for about 2 minutes.
9. Add minced garlic and stir well.
Tips:Soy bean paste can be used without rice-filled sauce, but soy bean paste will be saltier, so reduce it appropriately.
Buy on JD
Buy on Amazon