Ingredients: 2 long eggplant, 4 tablespoons oil, 2 tablespoons salt, 4 cloves garlic, half onion, 2 slices ginger, sugar 10mg, soy sauce, aged vinegar, cooking wine and water starch.

1, the ingredients are ready, garlic slices, onion slices, ginger slices, slightly thin.

2, a spoonful of soy sauce, a spoonful of mature vinegar, a spoonful of cooking wine, half a spoonful of sugar, and a proper amount of salt into a bowl of juice for use.

3, eggplant cut into hob blocks, not too big, moderate volume.

4. Soak in light salt water for about 15 minutes. Remove and control dry water.

5. Heat the oil in the pot and add the eggplant to fry. Hold the heat well, it is not suitable for fire, and slowly fry until golden brown.

6. Heat oil in the pot and add onion, ginger and garlic. Pour in the prepared soup and bring to a boil.

7, add eggplant, stir fry quickly, stir fry until the soup is slightly exhausted, add water starch, collect the juice on high fire, and drop some sesame oil, which tastes better.