Cooking Steps

1. 

   Step1:Prepare ingredients. When choosing long eggplant, pay attention to its length and size. If it's too long, it can't be put into the pan.

2. 

   Step2:Long eggplant goes to the head. It's cut. It's easier to taste when it's made after a few flat cuts. Sprinkle salt evenly on the cutting surface of the knife (in order to kill eggplant's water and prevent it from drawing too much oil when cooking); cut garlic into foam. It must be cut smaller so it's delicious. I've prepared a lot of garlic foam. I think it's better to have more garlic with eggplant

3. 

   Step3:When the heat is 60 or 70 percent, fry the eggplant first. About 5 seconds. Then turn it over and fry.

4. 

   Step4:When the eggplant is soft, spread garlic foam, green onions and red and green peppers on the eggplant surface to continue cooking. Don't worry about the eggplant bottom will paste. As long as it's not a big fire, it doesn't matter. At this time, you can fry the crab leg mushroom around the pan for about five seconds, and then spread it on the eggplant surface.

5. 

   Step5:When the eggplant surface is softer, sprinkle salt and pepper and cumin powder evenly. Of course, if you have cumin grain in your home, you can sprinkle a little. It's more fragrant

6. 

   Step6:When the eggplant surface is very soft, it can be out of the pot when it is completely fried. I'm in a hurry this time, so it's not very beautiful. You must be more beautiful than me. Try it.