2, eggplant pedicled and washed, cut hob blocks, diced garlic seeds.

3. Heat the pan and drain the oil. When the oil is 80% hot, pour in eggplant. If fried a little, it will show that the eggplant is transparent, indicating that the oil has been inhaled. You can fish out the eggplant with a colander.

4. Squeeze the eggplant with a spatula, drain the oil, and take it out for use.

5. Pour out the oil of fried eggplant, and don't put any more oil. Take the remaining oil from the bottom of the pot, saute garlic until fragrant, add oyster sauce, tomato sauce and white sugar, stir fry together, stir fry until the eggplant is soft and rotten, then pour in the eggplant and continue to stir fry. Turn off the heat, cover the pot and stew for half a minute, then add monosodium glutamate.