Eggplant, soy sauce, white vinegar, sugar, starch, oil, chives, ginger, garlic and salt.

working methods

1. Wash, peel and cut eggplant into small pieces. Add a little salt to remove excess water.

2. Mix soy sauce, soy sauce, white vinegar and sugar into juice for later use.

3. Add a little starch to adjust the juice.

4. Add oil to the pot and stir-fry more than usual. When the oil is hot, stir-fry shallots and ginger. Pour in the eggplant, stir-fry constantly, and make the eggplant scab evenly.

5. After the eggplant becomes soft, pour in the prepared juice and keep stirring.

6. Pour in starch and thicken, and mix well.

7. Add minced garlic, add some salt and stir well.