Ingredients: slender eggplant, onion

Seasoning: Thai sweet and spicy sauce (Lee Kum Kee), garlic hot sauce (Lee Kum Kee, basically available in supermarkets), tomato sauce, soy sauce and sugar.

Shred onions, eggplant can not be cut off, as shown in the figure, and then divided into several sections.

When the oil is hot but does not smoke, put in the eggplant section and oil it. When the eggplant becomes soft, take it out and drain it. It is best to use kitchen paper to absorb oil.

Mix a small bowl of juice with Thai sweet and spicy sauce, garlic spicy sauce, tomato sauce, soy sauce and sugar. Proportion depends on personal preference. Less soy sauce, just a spoonful. If your mouth is heavy, add a little salt.

Put a little base oil in the pot, turn the oil temperature to high heat, add onion and stir-fry until fragrant, then pour in the prepared juice and turn to medium heat, stir-fry for a few times, then add eggplant, and let the eggplant thoroughly inhale the soup.