Ingredients: beans, eggplants

Seasonings: dried chili peppers, garlic granules, minced ginger, light soy sauce, chicken essence, salt

, MSG

Method:

1. First cut the eggplant into small strips and soak them in salt water to remove toxic substances. Wash the long bean clips and cut them into little-finger-long sections. Set aside a few garlic cloves.

2. Boil the water, put the cut bean clips in, let them soak in the water for a few minutes, pick them up and put them in cold water.

3. Add a little more oil to the pot, and pour the drained eggplants into the pot. Stir-fry until they change color and become a little soft, add the watered bean clips, garlic, Stir-fry again, add salt, and remove from the pot.