Tools/materials: eggplant, bowls, eggs, chopsticks, starch, sugar, soy sauce, oyster sauce, edible salt, clear water, wok, cooking oil, green onions, ginger, bean paste, plates and parsley.

1, eggplant is washed and peeled, then cut into small strips, and finally cut into small pieces of eggplant. Cut it and put it in a big bowl, then pour two eggs into the bowl.

2. Pour in the eggs and stir them quickly with chopsticks. Stir well, then add 20g starch and stir well. After the eggplant is coated with starch, let's put it aside, put a proper amount of sugar, soy sauce, oyster sauce and edible salt in a small bowl, then add half a bowl of water and a proper amount of starch, and stir well for later use.

3. Heat the wok first to ensure that there is no residual water in the wok, and pour more cooking oil. When the oil temperature reaches 60%, we use chopsticks to put the eggplant in and fry it piece by piece, and slowly fry it over medium heat. In order to heat it evenly, chopsticks should be turned over and over.

4. When the surface of eggplant is slightly Huang Shi, we can take out the oil control, take it out and put it aside, then leave a small amount of base oil in the pot, add onion and ginger to stir fry until fragrant, and then add a spoonful of bean paste to stir fry. Stir-fry the eggplant for two minutes.

5. After two minutes, take out the pot and put it on the plate, then cut a little parsley and sprinkle it on the eggplant. A particularly delicious egg eggplant is finished.