Eggplant root

dried small shrimp

Ten grains of garlic

A little red pepper

verdant

Give birth to two hands

A spoonful of sesame oil

Consume a spoonful of oil.

A few drops of wine

Practice of shrimp and tomato pot

Peel or not peel eggplant, cut into strips or slices, and soak in salt water; Soak the shrimps in cold water to remove some salty taste and soak until soft.

Take out the eggplant slices and drain. Heat a wok, add oil, heat the oil to about 60% to 70%, add eggplant slices and fry until cooked, then drain the oil. If you don't want to use too much oil, you can put a little less oil, slowly fry the eggplant and serve it out.

Stir-fry garlic and red pepper with the remaining oil in the pot, then add eggplant and shrimp, add Shaoxing wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, stew for a while, add a little raw flour, add vinegar and sesame oil, then put it in a casserole, heat it until it boils, about 3 minutes, sprinkle with chopped green onion and cover the lid.