Stir-fried Eggplant with Hot Peppers

Stir-fried Eggplant with Hot Peppers

1. Ingredients preparation

2. Seasoning preparation. I always use this seafood soy sauce, because it is saltier and heavier in color than light soy sauce. Of course, the color is weaker than soy sauce. Pump, the saltiness can be adjusted according to personal taste

3. Tear oyster mushrooms into small strips

4. Add appropriate amount of water to the pot, heat to 80% heat, add oyster mushrooms. Blanch until soft

5. Take it out and wash the foam with cold water

6. Squeeze dry water, set aside

7. Change the sharp pepper to the knife, spare

8. Add oil to the pot and heat it up

9. Add the broken dried chilies. Because it's more spicy

10. Add hot peppers to medium heat. Stir fry until the skin is wrinkled

11. Add the peppers that have been blanched before. Stir fry, 10 seconds

12. Add a pinch of salt, thirteen spices, and soy sauce in turn. Stir fry evenly, about 20 seconds

13. Serve!

Tips:

1 The mushrooms are blanched to make them easier to taste when they are fried. This step is the key!