2. Wash cowpea from beginning to end and cut it into 4 cm long sections. After the eggplant is washed with skin, it is also cut into 4 cm long sections. Peel and shred ginger, peel and slice garlic, and shred shallots for use.
3. After the water in the pot is boiled, add salt (5g, except the seasoning in the recipe), blanch the cowpea segment and the eggplant segment for 20 seconds, then take them out together and drain them fully, and then press the eggplant in the hedge to squeeze out the water in the dish.
4. Put oil in the pot and heat it with high fire. When the oil temperature is 50% hot, add shredded ginger, garlic slices and onion segments. Stir-fry until fragrant, first add eggplant strips and stir-fry for 1 min over medium heat, then add cowpea segments and stir-fry a few times, and then add salt, sugar, oyster sauce and soy sauce.
5. Finally, pour in water starch to thicken.