Materials/tools: eggplant, onion, ginger, garlic, soy sauce, cooking wine, salt, sugar, cooking oil, pot, bowl, spoon and knife.

1. Wash eggplant and cut into pieces, cut green onion into chopped green onion, and mince ginger and garlic for later use.

2. Add an appropriate amount of cooking oil to the hot pot. When the oil is hot, put the eggplant pieces into the frying pan until both sides are golden.

3. Add Jiang Mo and minced garlic into the pan and stir-fry until fragrant, then add the fried eggplant pieces, and then add some soy sauce, cooking wine and a little salt to stir-fry evenly.

4. Add a proper amount of hot water, a little more water, then cover the lid and stew for about 5 to 8 minutes on low heat until the eggplant becomes soft and rotten.

5, then add the right amount of sugar, continue to stir fry evenly, and let the eggplant taste evenly. Finally sprinkle with chopped green onion and serve.