1, the eggplant washed, hobnail knife cut into pieces, put into the salted water to soak up, to be done when the dishes and then fished out and strained.

2, prepare a good sauce in advance, you can avoid the process of frying vegetables in the hands, which is particularly important for novice (if it is a master chef, you can also add while frying). Garlic peeled and washed; garlic minced into a paste; bowl of sugar; add soy sauce, stir well; into the garlic paste, keep a small part of the burning eggplant with; and then add a small amount of water, the bowl of juice seasoning.

3, the frying pan is hot, pour into the garlic, burst incense; then pour into the water of the eggplant, continue to stir fry for three or five minutes, then add the right amount of stock (no stock with water can be), change to medium-low heat, simmer until the eggplant is 8 minutes cooked, drizzle a little balsamic vinegar (this step is very critical, drizzle into the balsamic vinegar, you can avoid the eggplant was fried too soft and rotten, and fried out of the eggplant refreshing appetizing), stir fry a few times.

4, pour into the bowl juice, stir fry evenly, so that the eggplant is fully flavored, add the right amount of water starch, thickening a little, quickly stir fry; add the right amount of garlic, parsley before leaving the pan can be.