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Ingredients: 5 pounds of eggplant (tender eggplant, preferably small eggplant eggs that have been pulled out of seedlings), 1 pound of red pepper, half a pound of garlic, 1 green onion, 1 piece of ginger, peanut oil, Appropriate amount of salt, monosodium glutamate and thirteen spices -
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Preparation method: Wash the eggplant, steam it in a pot, steam it for 15 minutes, let it cool and set aside. Wash the red pepper and chop finely. Cut green onions and ginger into fine pieces. Then, put the wok on the fire, pour in about 1 tael of peanut oil, when the oil is 70% hot, add green onions and minced ginger, sauté until fragrant, add chopped red pepper, stir-fry, and add an appropriate amount of salt (optional) Determine how much salt to add according to your own taste), thirteen spices, continue to stir-fry until the peppers are cooked, turn off the heat and add MSG. Let cool and set aside. Peel the garlic and mince the garlic cloves with a garlic mincer. -
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Pour the minced garlic into the fried and cooled peppers, and stir evenly. -
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Break open the steamed and cooled eggplants, add the mixed chili and garlic paste, and then add them to the jar. That’s OK. -
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When eating, take it out from the jar, change the knife and put it on the plate, drizzle with sesame oil and serve.