seasoning: 1 tsp of salt, a little monosodium glutamate, 3 dried peppers, 1 tsp of soy sauce, an appropriate amount of vegetable oil, 3 garlic, and an appropriate amount of broth

Practice:

1. Wash and dry the eggplant, and smash the garlic for later use

2. Pour cooking oil into the pot. After frying completely, tear the eggplant into strips with chopsticks, add light soy sauce, and add the garlic and dried Chili

4. Pour in broth or clear water, add appropriate amount of salt, bring to a boil over high fire and simmer for 15 minutes, then sprinkle with monosodium glutamate.