1.

Wash the eggplant and cut it into small pieces.

2.

Peas are stripped of tendons and pedicels, and Pleurotus eryngii is cut into small pieces.

3.

Marinate shrimps with cooking wine, salt and chicken powder 15 minutes.

4.

Take the eggplant out of the large oil pan, fry until soft, and drain the oil.

5.

Then fry Pleurotus eryngii until the edge is colored and take it out.

6.

Oil the shrimp until it changes color, and then take it out.

7.

Leave the bottom oil in the pot, add ginger and garlic and stir-fry until fragrant.

8.

Let the peas stir fry first.

9.

Then add eggplant and Pleurotus eryngii and stir well.

10.

Season with salt and sugar.

1 1.

Add shrimps and continue to stir well.

12.

Finally, pour a little delicious juice and mix well.