Cooking Steps

1. 

   Step1:Wash eggplant. Cut it in half. Steam for ten minutes.

2. 

   Step2:When you steam eggplant, you can prepare ingredients. Cut the preserved vegetables into small grains. Make the preserved vegetables light with the water. Don't be too salty. Just soak them until they don't feel salty.

3. 

   Step3:Chop the garlic. Like the smell of garlic, you can have more. If you don't like it, you can have less. I have eight petals.

4. 

   Step4:I also cut the pickled peppers. It's OK to use fresh peppers. Because today's a temporary meal. There's no fresh peppers at home. Just use the peppers I made at home.

5. 

   Step5:Put some base oil in the pot. Put the preserved vegetables in and fry them. Fry them dry and fry them until fragrant, and then you can take them out (about five minutes). Because you need to take them in and bake them later.

6. 

   Step6:Put two spoonfuls of oil in the wok. Put the garlic in and stir fry it. Turn off the fire if you smell it.

7. 

   Step7:Mix the stir fried preserved vegetables, garlic (with oil) and pepper.

8. 

   Step8:Put the steamed eggplant in the baking tray. Scratch the eggplant to taste it.

9. 

   Step9:Put all the ingredients on the eggplant.

10. 

    Step10:Put the eggplant in the oven. Heat it up and down to 220 degrees. Bake in the middle for 15 minutes. Remember to preheat the oven in advance.

11. 

    Step11:It's roasted. It's ready to eat.