Grilled eggplant and chili peppers in sauce, bibimbap is delicious!

Cooking Instructions

1. A collection of ingredients.

   

2. Mix the sauce first, put 1 tablespoon of soybean paste and 1 tablespoon of Lee Kum Kee pork ribs sauce in a bowl (if you don't have one, use all soybean paste).

   

3. 1 tablespoon of oyster sauce.

   

4. Add 3-4 tablespoons of water and stir well.

   

5. Finely chop the green onion and garlic.

   

6. Pat the screw pepper flat with a knife.

   

7. Remove from the pan and add oil, and fry the screw peppers first.

   

8. Fry until soft and change color.

   

9. Set aside.

   

10. While frying the peppers, tear the eggplant into large strips by hand, don't tear it too early, it will easily change color.

    

11. Medium the oil in a pan and continue frying the eggplant.

    

12. Fry on medium-low heat and keep frying, turn it over frequently to avoid frying.

    

13. Fry until the eggplant is completely tender, add some minced garlic and chopped green onion.

    

14. Stir-fry until fragrant.

    

15. Pour in the prepared sauce.

    

16. Add the fried chili peppers and stir in.

    

17. Pour in a small half bowl of water.

    

18. Cover the pot and simmer over medium-low heat for 5-6 minutes.

    

19. Remove from the pan and sprinkle in the minced garlic and chopped green onion.

    

20. Reduce the juice over high heat. If you want to eat rice, don't dry the juice.

    

21. Remove from pan and serve.

    

22. Let's have a bowl of rice and start making!

    

23. Eggplant and chili are eaten like this, it is so delicious!

    

24. The sauce is fragrant.

    

25. Soft and flavorful.