Eggplant in oil
Overview
A vegetarian dish for entertaining guests! The tender eggplant is full of the aroma of Sichuan peppercorns and garlic, as well as the faint spiciness of sharp pepper. It is less oily but not greasy, and it is unstoppably delicious.
Tags
Ingredients
Steps
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Cut the eggplant into long strips and soak in light salt water for ten minutes. Drain and squeeze out the water.
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Put enough oil in the pan and fry the eggplant until soft.
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Add starch, sugar, vinegar, minced garlic and appropriate amount of water and mix well to form gravy.
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Put a small amount of oil in the pot, add Sichuan peppercorns and saute until fragrant, then take it out.
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Add green and red pepper shreds and stir-fry until fragrant.
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Add the fried eggplant.
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Pour in the thickened gravy and simmer for a while until the soup is gone.
