Home-cooked eggplant

Overview

How to cook Home-cooked eggplant at home

Tags

• hot dishes
• edible oil
• garlic cloves
• light soy sauce
• long purple eggplant
• pixian doubanjiang
• starch
• sugar
• vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 -Wash and cut long purple eggplants into pieces

   

2. 2 -Put the eggplant in a basin and wrap it evenly with dry starch. Be careful not to add water

   

3. 3 -Put oil in the pot and wait until the oil is hot. Add the eggplant cubes and fry until golden brown. If you don’t like it too oily, you can add less oil and stir-fry, remove and set aside

   

4. 4 -Put light soy sauce, vinegar, sugar, salt, starch and water into a bowl to make a juice and set aside

   

5. 5 -Put a little oil in a wok, add garlic cloves and Sichuan peppercorns and sauté the Pixian bean paste until fragrant

   

6. 6 - Add the eggplant and stir-fry until the eggplant becomes soft. Pour the prepared juice into the pot and stir-fry over high heat.