1: Wash eggplant, cut into hob blocks, and dice garlic seeds.

2. Heat the pan to drain the oil, and the amount of oil is appropriate. When the oil is 80% hot, pour in the eggplant. If you fry it a little, it will show that the eggplant is transparent, indicating that you have inhaled the oil (don't fry it too soft, otherwise it will be deformed). You can pick up the eggplant with a colander, squeeze the oil with a spatula, and take it out for later use.

3. Pour out the oil of fried eggplant, no need to put any more oil. Just take the remaining oil from the bottom of the pot, stir fry the garlic, add oyster sauce, tomato sauce and sugar (the three should be appropriate), stir fry together, stir fry evenly, and then pour in eggplant to continue stirring. If you feel a little dry, order a little water, turn down the fire and cover the pot and stew for half a minute until the eggplant becomes soft and delicious.