Ingredients:

Eggplant, green onion, ginger and garlic

Practice:

1. Eggplant washed peeled and cut into sections, steamed on the pot for 10 minutes, cut in half on the board without cutting off, and then cut on both sides of a few knives

2. Sauce: 2 spoons of soy sauce + oyster sauce 1 spoon + 1 spoon of cooking wine + pepper half a spoon + half a spoon of sugar + 1 spoon of honey + 1 spoon of white sesame seeds +1 spoon + 5 spoons of water stirred, and then half a spoon of dark soy sauce

3. 50 percent of the temperature of the oil in the pot, the eggplant on both sides of the frying to a golden brown

4. Pour in the sauce and cook until the soup thickens, sprinkle with chopped green onion to serve