Yuxiang Eggplant
by hb layman
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut round eggplant into strips, wash with water, add a little salt, and marinate for a few minutes
2. Cut red and green peppers into diamond-shaped pieces, chop green onion and garlic
3. Prepare a small bowl, add two spoons of light soy sauce, one spoon of vinegar, one spoon of oyster sauce, one spoon of sugar, add appropriate amount of starch, appropriate amount of sesame oil, and appropriate amount of water to blend into gorgon juice (because of the saltiness of bean paste and light soy sauce, No need to add salt)
4. Get out of the pan, put a proper amount of oil in the pan, remove the moisture from the marinated eggplant, and fry it in the pan
5. The eggplant becomes soft, drain the oil out of the pan
6. Pour out all the oil in the pot, no need to leave the bottom oil, the remaining oil on the pot is enough, directly add the bean paste, onion and garlic, stir fry
7. Then put the chili into the stir fry for a while, pour in the eggplant, then pour in the gorgon juice, and the juice will be collected over high heat.
8. Platter
9. Finished product
10. Bright color
