1. Cut off the stalks of eggplant, wash the stalks, cut into large pieces like water chestnut and put them on a plate. 2. Put the wok on the fire, add the vegetable oil, heat it to 50%, pour in the eggplant, and simmer until the oil boils. When the eggplant is tender, pour the oil into the colander and control the oil. 3. Put the wok on a big fire, sprinkle chopped green onion and Jiang Mo, add water, pour eggplant, add cooking wine, soy sauce, sugar and refined salt, turn it over a few times, bring it to a boil, cover the wok, simmer for about 1 min until the soup is scarce, move to a big fire and stir-fry for a few seconds, then add monosodium glutamate and vegetable oil 15g.