2. Wash the round eggplant.

3. Cut into long strips.

4. In order to make the eggplant less oil-absorbing, marinate the eggplant. Add a spoonful of salt.

5. Spread the salt evenly on the tomato strips and marinate for ten minutes.

6. Rinse the pickled tomato strips with clear water to remove some salty taste. After washing, dry the water by hand.

7. Heat the wok with a little oil, and the pickled eggplant will not absorb oil. Add the tomato strips and stir fry.

8. Stir-fry for four or five minutes, stir-fry the tomato strips until soft, pour in a little soy sauce, pour a spoonful of old vinegar and stir well.