A dozen cowpeas or green beans.

Seasoning bowl a:

2 tablespoons soy sauce

0.5 spoon oyster sauce

0.5 spoon of salt

0.5 spoon of chicken essence

Seasoning bowl b:

Starch 1 spoon

2 tablespoons water

1. Wash the long eggplant and cut it into strips about 5 cm, and wash the beans and cut them into sections about 4 cm.

2. Hot pot burns oil. More oil. Eggplant absorbs oil. If you have done home cooking such as scrambled eggs with tomatoes, put 1.5 times the usual cooking oil.

When a dried chopstick is put into oil, there will be bubbles around the chopsticks, add eggplant strips and stir fry over low heat. After the eggplant is evenly oiled and softened, take it out for later use.

3. Heat the oil in the pot again and put less oil. The heat is the same as before. Stir-fry beans with low heat. Stir-fry the beans for a long time, about 4-5 minutes. When you see that the bean skin is wrinkled and slightly yellow, remove it for later use.

4. The dosage of onion, ginger, garlic, dried pepper and pepper is shown in the figure. Dried peppers can be omitted.

There should be a little base oil in the pot where the beans have just been fried. If there is nothing left, add a little more. Heat the oil, add onion, ginger, garlic, pepper and dried Chili, stir-fry over low heat until brown, then pour in eggplant and beans.

6. Stir fry for one minute and pour in a small bowl of nail slices.

7. Stir-fry over medium heat for one minute, cover the pot and simmer for one minute. Pay attention to the stewing process. If the water is dry, add a little water with a small spoon. Stew for one minute, then pour it into a small bowl B, stir well and take it out!

8, you can sprinkle some sesame seeds, and it is completely ok without sprinkling! Soft and juicy eggplant and fragrant beans are super delicious! See who doesn't drool!

9. I have done it several times.