Eggplant 300g, onion, ginger and garlic 50g, proper amount of oil, a spoonful of bean paste, a spoonful of cooking wine, a spoonful of sugar, a spoonful of soy sauce, and proper amount of Chili oil and pepper oil.

working methods

1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;

2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.

3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;

4. Stir-fry eggplant, call cooking wine, sugar, soy sauce, pour water for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.