Douban Eggplant

Overview

Simple eggplant and pepper, without any fishy taste, just a spoonful of bean paste will burst out the delicious and cheap home-cooked flavor! Whether it’s the spicy bean paste from the south or the soy bean paste from the north, they are both equally delicious and fragrant!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• dinner
• chives
• doubanjiang
• edible oil
• green pepper
• long eggplant
• red pepper
• sugar
• garlic
• salt

Ingredients

Steps

1. 1 Ingredients and processing: Wash the eggplant, peel it and cut it into cubes, add a little salt, mix well and marinate for a while; cut the green and red pepper with a razor blade; mince the garlic; cut the chives diagonally into chopped green onion; prepare the bean paste;

   

2. 2 Use a sterilized tea towel or kitchen paper to soak the pickled eggplants in water (very important, if they are put into the oil pan with water, they will burst into oil);

   

3. 3 Heat the oil in the pan. When the oil in the pan is 7 or 8 hot, add the eggplant pieces and stir quickly;

   

4. 4 Fry until the surface of the eggplant becomes charred, remove and absorb excess fat;

   

5. 5 Leave the oil in the pot, stir-fry the chili flakes until the chili flakes are brightly colored, take them out and set aside;

   

6. 6 Saute the minced garlic in the original pot until fragrant, then add the bean paste, turn to low heat and slowly stir-fry out the rich sauce aroma;

   

7. 7 Add eggplant and pepper, turn to high heat and stir-fry quickly and evenly;

   

8. 8 Add a little sugar to taste and stir-fry evenly;

   

9. 9 Finally add the chopped green onion, turn off the heat and stir well.