Preserved egg, green pepper and eggplant

Preserved egg, green pepper and eggplant

Overview

This is a dish I learned in a Hunan restaurant. It’s so simple! There is no technical content, and it is almost a must-have ingredient at home every day. There is no need to send money to restaurants at all.

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Ingredients

Steps

  1. Ingredients required: eggplant, screw pepper, preserved egg, salt, light soy sauce, Worcestershire sauce, sesame oil. (Steam the eggplant for 10-15 minutes, until chopsticks can easily pierce it. Take it out and tear it into strips)

    Preserved egg, green pepper and eggplant step 1

  2. Cut the scallop peppers into sections and pat them open (if you don’t have scallop peppers, you can also use ordinary sharp peppers).

    Preserved egg, green pepper and eggplant step 2

  3. Heat oil in a hot pan and fry the peppers over low heat until soft.

    Preserved egg, green pepper and eggplant step 3

  4. Take it out and put it into the garlic jar.

    Preserved egg, green pepper and eggplant step 4

  5. Peel the preserved eggs and break into small pieces.

    Preserved egg, green pepper and eggplant step 5

  6. I don't like the eggplant to be too rotten, so I mash the pepper and preserved egg first.

    Preserved egg, green pepper and eggplant step 6

  7. Then add the eggplant.

    Preserved egg, green pepper and eggplant step 7

  8. Add minced garlic.

    Preserved egg, green pepper and eggplant step 8

  9. Two spoons of light soy sauce.

    Preserved egg, green pepper and eggplant step 9

  10. A pinch of salt and sesame oil.

    Preserved egg, green pepper and eggplant step 10

  11. A spoonful of chili oil and continue to pound it.

    Preserved egg, green pepper and eggplant step 11

  12. Done.

    Preserved egg, green pepper and eggplant step 12