11. Eggplant is washed and cut into irregular pieces with a knife. Add 1.5 teaspoons of salt (add salt once according to the amount of eggplant, no need to add when frying) and dress up and marinate for about 20 minutes (black soup). Control moisture. 2. Peel and wash green pepper and cut it into two pieces horizontally from the middle, then change the knife. 3. Cool oil in hot pot (slightly more), fry eggplant (because pickled pots do not usually paste). When the color is soft, add soy sauce and color, then add green pepper, add vinegar and sugar along the edge of the pan, stir-fry. 4. Eggplant is soft, green pepper is ripe, pat in garlic (put more) and stir-fry garlic fragrance. Just go out of the pot.
N95 masks healthcare tips
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