1. Cut the eggplant into sections first, then cut into strips. Don’t cut too finely.
2. Put the eggplant strips into a larger basin, sprinkle a little salt, and let it stand for about half an hour, then pour out the black water.
3. Put a slightly larger amount of vegetable oil in a flat-bottomed non-stick pan, heat it on medium heat, add the eggplant strips and fry the bottom to turn yellow
4. Then use chopsticks to pick up and turn it over and fry
5. Fry yellow on both sides and serve on a plate for later use
6. Leave a small amount of base oil in the pot, pour in the freshly fried eggplant strips and stir fry evenly
7. Add ginger and minced garlic and stir fry
8. Add a small amount of salt
9. Stir fry a spoonful of Laoganma hot sauce until soft, like a more spicy taste, don’t mind adding a spoonful
10. Put in half a bowl of water and boil, cover the pot and simmer on low heat. The simmering time is longer and the eggplant is more delicious
11. When there is a little soup left, add red pepper slices and stir fry
12. Sprinkle chopped green onion before serving to turn off the heat and serve!
Tips:1: The eggplant must be marinated with salt for a while, and the black water must be poured out.\n2: You can fry with any hot sauce you like\n3: Put a little salt in the amount of salt when you fry.
