1, cut eggplant into thick slices of about 1, 2cm, and cross-cut with a flower knife, but don't cut it.

2. Fry in a pot until golden on both sides, and remove the oil control.

3. Leave the bottom oil in the wok, add the onion and ginger and stir fry.

4. Add eggplant, add pepper powder and soy sauce and stir fry.

5. Add half a bowl of warm water, add salt, cover and stew for a while.

6, sprinkle with garlic slices and turn evenly out of the pot.