How to make spicy shredded eggplant

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook well. Today, I will show you how to make spicy shredded eggplant. Let's learn it well.

1. Cut the dried chili into sections and set aside.

2. Cut the green onion into sections, shred the ginger and eggplant, and chop the garlic.

3.Cut the red pepper into shreds.

4. Cut the eggplant into 4 cm wide strips (not too thin).

5. Put 3 tablespoons of oil in a wok, turn to low heat, and fry the dried chilies.

6. When the color of the dried chilies becomes darker and you smell the fragrance, take out the dried chilies, leave the oil, and continue heating over high heat.

7. Heat the oil and stir-fry onion, ginger and red pepper until fragrant.

8. Add the shredded eggplant and stir-fry.

9. When the eggplant shreds start to soften, add Shaoxing wine, soy sauce and sugar.

10. Continue to stir-fry for a while, then add garlic, salt and chicken essence. If it feels dry while frying, you can add some water. Don't add too much at a time, about 10-15 ml is appropriate.

11. Stir-fry until the soup is thick and the eggplant shreds are all soft and cooked.

For many mothers, their children’s nutritious food and good health are their greatest happiness. So today, the editor will introduce you to the spicy eggplant shreds. Hurry up and make them for your children.