1. Shredded pork is marinated with starch, yellow wine, salt and soy sauce. Stir-fry more shredded pork in oil and set aside. Cut the eggplant into pieces, cut the green beans into sections, stir-fry them together in the remaining oil, press the eggplant while frying, add salt, bean paste, soy sauce and sugar, and continue to stir-fry. When the eggplant is dry, add a proper amount of water to cover it, and the water is almost dry. Add shredded pork and stir-fry for a while and then serve.

Method one

Cut eggplant into 5cm strips and beans into 5cm sections.

Relax the oil in the pot, add eggplant beans and fry until golden brown.

Stir-fry dried Chili peppers, add eggplant and beans, steam fish and soy sauce 5 grams, consume oil 3 grams, monosodium glutamate 2 grams, chicken essence 3 grams, and season sesame oil to serve.

Method 2

Long beans, wash and dry, and select long segments for later use. Eggplant is peeled and cut into strips, red pepper is cut into strips, and garlic is peeled and crushed into pieces for later use. Heat some oil in the pan, fry the long beans in medium heat until the color is oily and green, and then remove and drain the oil. Heat oil in a pan, add garlic and red pepper until fragrant, add tomato strips and stir-fry until soft, add long beans, add soy sauce, stir-fry until colored, adjust salt and stir-fry chicken essence.

Method 3

300 grams of eggplant, 200 grams of beans, 0/0 grams of dried Chili, 5 grams of steamed fish and soy sauce, 3 grams of oil consumption, 2 grams of monosodium glutamate and 3 grams of chicken essence. Cut eggplant into 5 cm strips; Cut the beans into 5 cm sections; Put the oil in the pot to 60% heat, add eggplant and beans and fry until golden brown. Put a little oil in the hot pot, stir-fry in the dried Chili, add eggplant and beans, add 5 grams of steamed fish and soy sauce, 3 grams of oil consumption, 2 grams of monosodium glutamate and 3 grams of chicken essence to serve.

Method 4

Ingredients: beans, eggplant

Accessories: garlic, pepper (red, small) and water.

Seasoning: oyster sauce, soy sauce, cooking oil.

Practice:

1, prepare the ingredients.

2. Wash the eggplant and cut it into strips (index finger thickness), wash the beans and remove the old tendons and cut them into sections about 8cm long, cut the red pepper into small pieces and slice the garlic.

3. Pour the oil into the pot, burn the oil to 70% heat, and then fry the eggplant.

4. Remove the oil control after frying.

5, the beans are fried in the oil pan.

6. Fry until the epidermis is wrinkled, and the beans are thoroughly fried (raw beans are not edible), and then remove the oil control.

7. Leave a little base oil in the pot, add garlic slices and red peppers and saute.

8. Add eggplant and beans and stir fry.

9. Pour in soy sauce, oyster sauce, salt and a little water and stir well.

10, stir-fry evenly over high fire and thicken the soup. [ 1]