1. Origin of the dish: Jia Sixie, the governor of Gaoyang in the Northern Wei Dynasty, recorded the method of roasting eggplant in the vegetarian chapter of "Qi Min Yao Shu". Wen notes: "Method for eggplants: If the eggplant is not ready, it will not be good if the egg is ready. Use a bamboo knife and a bone knife to break it in four quarters. Use iron to make the eggplant black. Use the soup to remove the fishy smell. Finely chop the green onion into white, boil it in oil to make it fragrant. Good. The fragrant sauce is clear, the scallions are white, and the eggplant is cooked, and the pepper and ginger are added. "It can be seen from the record that the method is precise. Later, for the braised eggplant, appropriate amounts of sugar, soy sauce, salt, minced meat, etc. were added to adjust the taste.

2. Method:

(1) Ingredients: 2 eggplants, 1 teaspoon minced garlic, 3 spicy millets, a little dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, 1 spoon of oyster sauce, a little salt, 2 spoons of starch, half a bowl of warm water, appropriate amount of chopped green onion.

(2) Wash the eggplant and cut into hob pieces.

(3) Add a little salt, mix well and marinate for 10 minutes.

(4) Add minced garlic, spicy millet, a little dark soy sauce, two spoons of light soy sauce, one spoon of oil, one spoon of sugar, and half a bowl of warm water into the bowl and stir evenly to make a sauce.

(5) Pinch dry the marinated eggplants and set aside!

(6) Add 2 tablespoons of starch and mix well, so that the starch is evenly wrapped on the eggplant!

(7) Heat oil in a pan, add eggplant and stir-fry until eggplant is soft!

(8) Pour in the prepared sauce!

(9) Just collect the juice! Add an appropriate amount of chopped green onion before serving!