aubergine
1 root
condiments
oil
Proper amount
salt
Proper amount
garlic
Proper amount
verdant
Proper amount
energy
Proper amount
soybean
Proper amount
mature vinegar
Proper amount
Cooking wine
Proper amount
sugar
Proper amount
Water starch
Proper amount
step
1. Prepare ingredients.
2. Mix 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 later use.
3. Cut the eggplant and roll it into pieces.
4. Add light salt water to the basin and soak for about 20 minutes.
5. Take out the soaked eggplant and drain it. Absorb the water on the surface with kitchen paper.
6. Heat the oil in the pot and add the eggplant to fry.
7. Fry until the eggplant is slightly soft.
8. After heating the oil in the pan, stir-fry the eggplant in the oil pan.
9. Pour out all the oil of fried eggplant, leaving only a little oil, and add onion, ginger and garlic to stir fry.
10. Add the prepared bowl juice and bring to a boil.
1 1. Put the fried eggplant into the soup and stir it quickly.
12. Stir-fry until the soup is slightly exhausted, to your liking, add water starch to collect the juice, and turn off the heat.