One

Wash the cowpea corns, remove the heads, break them into slightly longer strips with your hands, and marinate them in a moderate amount of salt for 10 minutes to taste.

2

Cut the eggplant into thick strips and soak in water with melted salt.

Three

Chop ginger, garlic and dried chili.

four

Hot oil in a pan

five

Fry the ginger, garlic and dry chili.

Six

Pour in the cowpea corns and stir fry.

Seven

Sauté the cowpea horns until they are cooked, then add the eggplant strips and stir-fry.

Eight

Pour in the appropriate amount of 1 tbsp soy sauce, 1 tbsp oyster sauce, a little water and 1 tbsp sugar, and simmer for a few minutes over low heat.

9

When the soup is slightly dry, season with salt.

10

Pour in the minced garlic and chicken before removing from the pot and stir well.

11

Pack it up.