Braised eggplant

Overview

Every time I go to a restaurant, I must order the eggplant stew. This time I took pictures at night. The light was too dark, so I made do with it

Preparation materials: a few eggplants, red peppers, onions, ginger and garlic
Wash the eggplant and wipe away the water to prevent oil from splashing when placing it in the pot. Put an appropriate amount of oil in the pot. Place the eggplant in the pot and simmer with the lid on. Turn over during the simmering process to prevent it from becoming burnt
While the eggplant is simmering, prepare the green onions (I used white green onions), garlic slices, ginger slices, and peppers cut into diamond-shaped slices
Simmer the eggplant until it can be easily broken with chopsticks, remove and drain the oil
Cut into large sections and then cut into two pieces
Leave a little oil in the pot, add scallions, ginger and garlic and sauté until fragrant
Add another spoonful of bean paste and stir-fry until red oil comes out
Add eggplant and stir-fry, add appropriate amount of salt, light soy sauce, and sugar and stir-fry evenly
Then add the chili and stir-fry until the raw meat is cooked, add an appropriate amount of chicken essence and pepper to taste, and then sprinkle with chopped green onions or minced green onions
Loaded
It’s too dark at night, not nice to look at
Let’s just take a look, haha