1. Cut the eggplant and beans into similar lengths, then add some salt to the eggplant and drain out the water.

2. Pour oil into the pot, fry the beans, and fry the tiger skin bubbles. Take it out, then add the eggplant and fry until golden brown and then serve out

3. Leave a little oil to fry the minced garlic and dried chili until fragrant, then pour in the beans, eggplant and perilla, stir-fry and add Sauce

4. Sauce: one spoonful of light soy sauce, one spoonful of oyster sauce, half a spoonful of dark soy sauce, a little salt, sugar and chicken powder, half a spoonful of cornstarch, and some water

5. Turn up the heat and stir well, just make the sauce thicker!