Material for making braised eggplant in oil: main ingredients: eggplant 400g, vegetable oil 500g (actual dosage 60g), soy sauce 30g, cooking wine10g, sugar13g, refined salt 3g, monosodium glutamate 2g, chopped green onion 2g, Jiang Mo 2g and clear water100g. Features of braised eggplant in oil: eggplant is soft and rotten, and tastes salty and sweet. Teach you how to cook braised eggplant in oil, and how to cook braised eggplant in oil is delicious. 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.