No charcoal fire, no oven, you can eat roasted eggplant.
Garlic chopped (the more broken the better), millet pepper chopped for use
Cut the eggplant into two sides (the length of the eggplant is less than the pan). Steam the boiled water and put in the eggplant for five minutes.
Cut a piece of tin foil as big as a pan into a pan and place the steamed eggplant on top.
Use another pot. Put the garlic in the hot pot and stir-fry the garlic and millet pepper for a while, then put the steamed fish oil, sugar, and stir-fry the chicken. After the fire is closed, put the sesame oil and mix well.
Heat the pan in the middle of the fire, topped with the garlic sauce, and chopsticks into the eggplant, so that the eggplant can fully absorb the garlic sauce.
When the eggplant is boiled and sizzling, when there are small bubbles coming out in the middle, sprinkle with cumin powder, chopped green onion and turn off the fire, and bring the tin foil together.
Began to eat.
good to eat
When cooking garlic sauce, feel too dry to add a little boiling water.