Braised eggplant

Overview

Fragrant but not greasy, spicy and sour, perfect for rice

Wash the eggplant and cut into large pieces
Fry in the pan
Fry until soft and golden brown, remove and control oil
Mince the onion and garlic. I used small tomatoes and cut them in half
In a separate pan, add minced onion, garlic, Sichuan peppercorns, dried red pepper, add a spoonful of bean paste and stir-fry until fragrant
Add tomatoes and stir-fry until juice comes out
Add a little water and boil
Add the fried eggplant, add salt and a little dark soy sauce and stir-fry evenly
Please tell me how to clean and cut it
Add to the pot and stir-fry for one minute, add appropriate amount of chicken essence and serve
Plate and enjoy