Wash ginger, onion and garlic separately and cut into pieces for later use.

2.

Clean the eggplant, cut it into even strips and soak it in a little salt water for half an hour. This is the first key point, so that eggplant can absorb enough water.

3.

After the soaked eggplant is controlled to dry, put it in a pot and steam it until it is 80% mature, that is, the eggplant becomes soft and turns off the heat. This is the second key point. When eggplant becomes soft, it is not easy to absorb oil.

4.

Heat a proper amount of cooking oil in a wok, add onion, ginger and garlic foam in the wok, and fry chopped pepper and Laoganma into red oil.

5.

The steamed eggplant is stir-fried in the pot, and there is not much oil left on the surface of the eggplant, which is shiny.

6.

Then pour in the prepared bowl juice and stir-fry to taste, add a small amount of water starch to collect the juice, sprinkle with chopped green onion and serve.