1. Round purple eggplant 2, shaved off the skin, cut into eggplant strips, into the pot, add the right amount of water and salt, the eggplant wet and fish out of the water. Sprinkle in the appropriate amount of cornstarch, mix well and shake off the excess cornstarch.

2. Crack 3 eggs into a bowl and whisk well with chopsticks.

3.? Without turning on the heat add the right amount of oil, stick the eggplants all over the egg mixture and drop them into the pan in order before turning on the heat. The bottom of the egg mixture hardened and then keep turning, will be fried on all sides of the brown. When there are more eggplants, fry the eggplants in two pans.

4. Leave the bottom oil in the pan, add the garlic, small pepper rings and bean paste and sauté together. Stir frying aroma into the eggplant, and add the appropriate amount of stock, salt and old soy sauce, cover the pot with a lid, simmer on high heat for 2 minutes and then open the lid, high heat to collect the juice. Soup is suitable, add the appropriate amount of chicken essence and chopped green onion, stir fry evenly, delicious is complete.