The method of braised eggplant is as follows:

Ingredients: 2 eggplants (purple skin, long).

Accessories: 3 grams of salt, 2 tablespoons of braised soy sauce, a little green onion, 2 cloves of garlic, 3 grams of pepper, 3 grams of chili powder, half a pot of rapeseed oil.

Steps:

1. Wash the black-skinned eggplant and cut it with a hob.

2. Heat the pot and add rapeseed oil.

3. Heat until bubbling disappears, add eggplant and fry over medium heat.

4. Fry until golden brown and remove to control oil.

5. Leave a little base oil in the pot, add garlic and onions, and sauté until fragrant.

6. Add fried eggplant.

7. Mix bean paste, braised soy sauce, pepper, starch, chili powder, and a little salt into a bowl of juice.

8. Pour slowly and evenly in a circular motion.

9. Turn the spatula slightly to evenly absorb the flavor and color of each piece of eggplant. Just reduce the juice over high heat.

10. Finished product picture.