Ingredients: 2 eggplants.

Accessories: 3 grams of salt, 2 tablespoons of braised soy sauce, a little onion, 2 cloves of garlic, 3 grams of pepper, 3 grams of Chili powder and a small pot of rapeseed oil.

Steps:

1. Wash the eggplant with black skin and cut it with a hob.

2. After the oil pan is hot, put rapeseed oil.

3. Burn until the bubbles disappear, and then fry in eggplant.

4, fry until golden brown, remove the oil control.

5. Leave a little base oil in the pot, add garlic and onion, and stir fry.

6. Add the fried eggplant.

7, bean paste, braised soy sauce, pepper, starch, Chili powder, a little salt, put in a bowl of juice.

8, evenly along the circumference, slowly pour.

9. Gently turn the spatula and color each eggplant evenly. Collect the juice from the fire.

10, finished product drawing.