Ingredients: 80g edamame, eggplant 1, cooking oil 1 tbsp, sugar 1 2 tbsp, 5 cloves of garlic, aged vinegar 1 tbsp, bean paste 1 tbsp, soy sauce1tbsp.

1. Prepare fresh edamame, peel and take out the beans for later use.

2. Put peeled edamame into a boiling water pot, add a few drops of oil, cook until soft, remove and rinse with cold water for later use.

3. Prepare garlic, peel and chop it and put it on a plate for later use.

4. Remove the head and tail of the eggplant, cut the hob block and put it in a basin filled with water.

5. Heat the oil in the pot, stir-fry the garlic until fragrant, and then add the bean paste and stir well.

6, stir fry evenly, add edamame and stir fry for a few minutes.

7. Stir-fry the edamame until the skin is a little wrinkled, and add the eggplant to stir fry.

8. Stir well and pour in a bowl of water to boil.

9. After boiling, cover the lid and simmer on low heat until the soup is less. Add sugar, vinegar, soy sauce and salt and stir-fry to taste.