1. Wash the eggplant, tear it into pieces, wash with water, remove and dry, set aside
2. The peanuts are soaked in water in advance, the celery is washed and cut into small pieces, and the pork is thinly sliced.
3. Chopped green onion, ginger and garlic
4. Diced pepper
5. Keep proper amount of oil in the wok, add peanuts and eggplant when the oil is hot, stir fry on medium heat
6. Stir-fry the eggplant until it is cooked until 8 minutes old
7. Stir-fry eggplant with leftover oil, add pork slices and stir-fry, sauté the onion, ginger, garlic, add soybean paste, sweet noodle sauce, soy sauce and stir fragrant
8. Add the fried eggplant and peanuts and stir to evenly color. Add a spoonful of water and salt. Cover the pan and simmer for 5 minutes.
9. After opening the lid, add the diced pepper and celery, and stir-fry slightly to turn green. Add MSG and stir-fry until it is ready.
Tips:1. As the saying goes, salty eggplant, light Japanese melon. The key to making this dish is that it tastes slightly saltier than usual. 2. Throw the eggplant chunks with water to avoid oil absorption and greasy.
