1. Wash and peel eggplant, or take it with skin.

2. Cut the eggplant longitudinally from the middle.

3. Put the eggplant with a plaid knife to a depth of eggplant 1/2.

4. Pat a thin layer of dried starch on eggplant with a flower knife in your hand.

5. Heat the oil pan and put it in with chopsticks, which are surrounded by dense bubbles. Then fry the eggplant in the sauce until golden brown, and take it out.

6. Cut the onion into chopped green onion, and place the chopped green onion and onion leaves separately; Pat garlic cloves with a knife first, and then cut them into minced garlic and Jiang Mo; Soy sauce, vinegar (not sour, but fresh), white sugar and pepper powder are mixed into a sauce.

7. Heat the wok, add a little oil, turn off the heat, add soy sauce, minced onion and ginger and half minced garlic, stir-fry until fragrant, and pour in the sauce.

8. Add half a bowl of water to boil after the seasoning juice is fragrant.

9. Add the fried eggplant and mix well in the pot. Stew eggplant on low fire for 2 minutes, then turn off the heat with concentrated juice on medium fire. Add the other half of minced garlic when collecting the juice, put it on a plate and sprinkle with chopped green onion. Save some soup. Bibimbap is delicious.