Sautéed Eggplant

Eggplant, green and red pepper.

Slice the pork belly and add a small amount of shrimp skin.

Cut the green and red peppers into rings, and chop the green onions and garlic.

Cut the eggplant into long pieces and soak in water for 2 to 3 minutes.

After soaking, squeeze out the water.

Put in oil pan and fry.

Fry until the eggplant turns brown and becomes soft.

Remove and drain the oil.

Leave oil in the pot, add pork belly and stir-fry.

Fry out some of the fat, and add a little salt to prevent the oil from splashing into the pan.

Add onions and garlic and saute until fragrant.

Pour in dried shrimps to increase flavor.

Add green and red pepper and stir-fry.

Finally add the eggplant.

Add salt, soy sauce, oyster sauce, shacha sauce, pepper, and chicken essence to taste.

Sprinkle some more water so that the eggplant covered in sauce can absorb the flavor better, and turn off the heat.

Finished product. Preparing meals depends on it.

Overview