Ingredients: long eggplant, bean paste, garlic, peanut oil, salt, chicken essence

Practice:

Wash the eggplant and remove the tips. Make a good garlic paste.

Wash the pot, add three bowls of vegetable oil and heat.

Put the eggplant in the pot after controlling the dryness.

Note: This is a frying method, so that the eggplant is even on all sides

Fry to, be careful of hot oil splashing out, be careful to give the eggplant turn over 。。。。。。

Fry the eggplant until it's easy to take chopsticks to pestle and mortar the ends and center of the eggplant

, then you can cease fire.

Remove the eggplants, pour out half the liquid in the pan, add the eggplants back in

, and add water until all the eggplants are gone (they will be very soft by now).

Boil on a high flame, add a good amount of bean paste (about half a packet of Shiqiao dashi

will do), stir well with a spatula, add a pinch of salt, and add the minced garlic.

Cook for 1 minute on warm heat, add chicken essence and start the pot.

Ready.

Instructions:

This dish is an exclusive practice, eat with chopsticks to cut through the soft eggplant,

clip a small strip in the sauce and stir, the flavor is strong, very tasty.