1. Wash the eggplant and shred it, put it in a bowl, add a little salt, knead it evenly, pickle it (the eggplant is softer and more glutinous), shred the green pepper, shred the green onion and ginger, and mince the garlic. I’m in a hurry, I didn’t take a detailed picture, sorry for that).
2. Take the frying pan, heat the pan with cool oil, add the green onion, ginger and garlic until fragrant, add the bean paste and stir fragrant. To get rid of the drowning water), add eggplant and stir fry, add light soy sauce and vinegar and stir fry. Finally, add shredded green peppers and stir-fry for one minute (green peppers should not be fried for too long, for nutritional supplementation of vitamins).
3. Out of the pot (you can add some sesame oil before out of the pot, of course, according to your own preferences) and serve. The fragrant and hot winter warm appetizers are on the table.
Tips:The eggplant has been marinated with salt, and there is also bean paste, so there is no need to add additional salt.
