Ingredients: 2 cloves of garlic, salt 1 tbsp, fresh shellfish juice10ml, 2 tbsps of oil.

Steps:

1. Wash the beans and melons for later use.

2. Cut the beans for later use.

3. Cut the eggplant into sections with thick little fingers.

4, put oil in the pot, when heated to high temperature, pour eggplant strips and oil.

5. Remove and control the oil after the eggplant becomes soft.

6. Add beans and oil them until they change color.

7. Remove the beans and control the oil when they become soft.

8. Leave a little oil in the pot, add garlic and hot sauce and stir-fry until fragrant.

9. Pour in beans and stir fry

10, then pour the eggplant.

1 1, add a little boiled water, salt and shellfish juice, cover the pot and stew for a while.

12, until the juice is almost dry.