Cooking Steps

1. 

   Step1:Wash and prepare all the ingredients, as shown in Figure 1 - eggplant, green pepper, red pepper, garlic and shallot.

2. 

   Step2:Cut the eggplant into pieces (refer to figure 3). Cut the green pepper into small squares. Cut the shallot and red pepper into small sections. Cut the garlic into small pieces (I later thought that three cloves of garlic were not enough and two cloves were added ~ the taste was too heavy ~).

3. 

   Step3:Put the cut eggplant into a plate and steam for about 10 minutes. Squeeze out the water properly after the eggplant is steamed out of the pot. Be careful. Note - the time of eggplant steaming can be determined according to the size of eggplant cutting. I don't think it's suitable to cut too small. The standard of steaming is to poke with chopsticks to see if it's soft. In short, the smaller the eggplant is, the shorter the time of steaming.

4. 

   Step4:Heat the pot. Pour in a proper amount of cooking oil until it's 60-70% hot. Then pour in the cut red pepper and garlic. Stir fry. Then pour in the green pepper and stir for several times. Then pour in the steamed eggplant and stir for two minutes. Put in salt, dried mom and soy sauce in turn and stir. Finally put in a little chicken essence and mix well. Then it can be put on the plate.

5. 

   Step5:Dish it up. Sprinkle it with scallion. It's a great achievement. The delicious, simple and greasy braised eggplant is born