【Sichuan】Fried purple eggplant with double peppers

Overview

Eggplant, green pepper, and sweet pepper are all my favorite ingredients~~ But I don’t eat eggplant often~~ The eggplant starts to change color when cut out, which I really don’t like~~~ But in fact, if you soak the cut eggplant in light salt water, you are not afraid of it changing color~~ It is not easy to absorb oil, and it tastes healthier~~~ This [Fried Purple Eggplant with Double Peppers] was taken at night, and it looks oily~~~ The first reason is that eggplants, green peppers, and bell peppers do not absorb oil~~ The second reason is because of the shooting at night~~ In fact, it is quite refreshing~~

Tags

• hot dishes
• vegetarian dishes
• home cooking
• chicken powder
• dried chili pepper
• eggplant
• zanthoxylum bungeanum
• bell pepper
• green pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare ingredients: eggplant, bell pepper, green pepper;

   

2. 2 Wash the eggplant, cut into long strips, and soak in light salt water;

   

3. 3 Remove stems and seeds from green and sweet peppers, wash and cut into long strips;

   

4. 4 Before putting the eggplant in the pot, drain the water;

   

5. 5 Heat the wok and pour in appropriate amount of vegetable oil;

   

6. 6 Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant;

   

7. 7 Add eggplant and stir-fry;

   

8. 8 Add green pepper and bell pepper and continue to stir-fry;

   

9. 9 Add appropriate amount of salt and chicken powder;

   

10. 10 Stir well, turn off the heat and serve on a plate.