Tools/ingredients: one eggplant, 300g mung bean, one tablespoon vegetable oil, bean paste, 5g ginger, 2 cloves garlic, soy sauce 10g, appropriate amount of water starch, chicken essence 1g, and one pot.

1, cut the long eggplant into two sections, cut it in the middle, and then cut it into sections. This shape burns well and is not easy to deform.

2. Wash the green beans (or cowpeas) and cut them into sections, which are slightly shorter than the eggplant sections, because the eggplant is soft and the garlic is chopped.

3. Cool the oil in a hot pot, and the oil will burn to 80% heat. The bubbles that the beans fry into the skin will be quickly fished out and drained. Turn it over a few times more evenly, so that the green beans are cooked well and taste good, saving time.

4. Then put the eggplant strips into the oil pan, and take out the oil when it softens slightly.

5. Dump the excess and leave the bottom oil in the pot, not too much, because the eggplant and beans have been slightly fried, which will produce oil. Add ginger and garlic and stir-fry until fragrant. Add bean paste and stir-fry until fragrant and red oil. Do not stir-fry too much. Stir-fry with low heat will be bitter.

6, add beans and tomato juice and stir fry evenly, sauce.

7, put a tablespoon of soy sauce, a tablespoon of water and chicken essence, simmer for a while, about 2 minutes, not long.

8. Collect the juice by fire, so that the taste has penetrated into the beans and tomato juice, which is shiny and delicious.