Tools/ingredients: eggplant, beans, onion, ginger and garlic, Pixian bean paste 1 spoon, dried starch, soy sauce 1 spoon, oyster sauce, sugar and salt.

1, cut eggplant with skin into long strips, wash it and put it in a bowl.

2. Sprinkle a spoonful of salt and marinate evenly until the water comes out. Cut the beans into pieces for later use. After grabbing some water from eggplant strips, mix in two spoonfuls of dry starch and grab it evenly for later use.

3. Boil the oil in the frying pan. After the oil temperature is 70% hot, add eggplant strips and stir-fry slowly. After hardening slightly, take out the oil control.

4. Stir-fry the beans for a while, and then remove them after the skin is white and frothy.

5. Add a little oil to the pot. When the oil temperature is 60% hot, add onion, ginger, garlic and 1 tablespoon Pixian bean paste and stir-fry until fragrant. Stir-fry the fried eggplant strips and beans several times. Mix 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, half a spoonful of sugar, 2 tablespoons of dried starch and half a bowl of water into juice, pour into the pot with high fire, thicken slowly, and simmer for 2 minutes. Serve.