Ingredients: eggplant

Accessories: chives, ginger and garlic

Seasoning: soy sauce, white vinegar, white sugar and starch salt 1. Wash eggplant, peel and cut into small pieces. Add a little salt to remove excess water.

2. Mix soy sauce, soy sauce, white vinegar and sugar into juice for later use.

3. Add a little starch to adjust the juice.

4. Add oil to the pot, which is more than the usual cooking. When the oil is hot, saute the chives and ginger. Pour in the eggplant, stir-fry constantly, and let the eggplant scab evenly.

5. After the eggplant is soft, pour in the prepared juice and keep stirring.

6. Pour in starch water and thicken, and mix well.

7. Add minced garlic, add some salt, and mix well. 1. Eggplant must be salted and drained to save oil.

2. It is recommended to cut the hob block for eggplant. The brilliant one is cut small ~ ~

Stir-fry the sauce after pouring, because there is sugar in it, so as not to paste the bottom. Brilliant this one is almost spun, hehe, it's not too much to call it spun eggplant ~