Sauce-flavored eggplant

Overview

The eggplant made with less oil is salty and delicious, but not greasy. Suitable for summer

Cut the potatoes into cubes, put them into the steamer after the water boils, steam them for 15 minutes, and use chopsticks to prick them to see if they can be penetrated. Once cooked, you can set it aside to simmer for a while!
Cut the eggplant into thin strips.
Chop the peppers, green onions, coriander, and garlic and have them ready!
Dilute the bean paste with water!
When the oil temperature rises, add garlic to the pot and stir-fry
After the aroma comes out, put the eggplant into the pot, turn it over a few times, cover the pot, and simmer for a while. The water vapor will be used to simmer the eggplant until it is cooked, and there is no need to add a lot of oil. Be sure to stir-fry frequently during the process!
After a few minutes, the eggplant is ready

$Sauce-flavored eggplant step 7$
Then put the peppers, onions and potatoes into the pot and stir-fry
Finally, pour the bean paste, a little salt, chicken essence, and cooking wine! Stir fry for a while and it’s ready to go!
Get out of the pot! You're done! The eggplant is very tasty and not greasy!