Green pepper and eggplant

Overview

How to cook Green pepper and eggplant at home

eggplants, remove the stems and cut into sections of appropriate length. Cut into strips with a knife, then cut into dices of appropriate size and place in a bowl for later use. Add appropriate amount of salt and water to the bowl, mix well with hands and marinate for 10 minutes.
Appropriate amount of garlic seeds, smash into pieces and set aside. Cut the pork belly into dices (no pork skin required), place on a plate and set aside. Press the marinated eggplant with your hands to release the water. Squeeze out some of the water and set aside. Appropriate amount of green and red peppers, cut into pepper rings and set aside.

$Green pepper and eggplant step 2$
Heat the pot, remove the oil, add the diced pork belly and stir-fry, stir-fry the water in the diced pork, and stir-fry the diced pork until fragrant. After sautéing until fragrant, add the crushed garlic and chopped green onions, stir out the aroma of the garlic and chopped green onions, then add the bean paste and stir out the aroma of the sauce. After sautéing, add the eggplant and stir-fry evenly, then add the green and red pepper rings, pour in a small amount of water several times, and stir-fry the eggplant until soft. Then add an appropriate amount of light soy sauce and chicken essence, and pour in a small amount of water and stir-fry together. After the eggplant is completely soft, turn off the heat and start the pot.
Finished product pictures