Soak beans and eggplant in water for a few minutes, then drain the water for later use. Cut beans and eggplant into little fingers. Put oil in the pot, pour eggplant strips when heated to high temperature, oil them, and take them out after the eggplant becomes soft.

Then add the beans and add oil until the beans change color. When the beans are soft, take them out and control the oil. Leave some oil in the pan and stir-fry the garlic and hot sauce until fragrant. Stir-fry the beans, then add the eggplant, add a little boiled water, salt and fresh shellfish juice, cover the pot and stew for a while until the juice is almost dry.

Eggplant beans are home-cooked dishes made of eggplant and beans. Eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Beans must be fried to prevent poisoning. Eggplant is oily, which can keep eggplant from blackening and skin from discoloring. Eggplant needs to be soaked to prevent the skin from turning black after cooking.