Steps of cooking eggplant and roasted beans:

1

Shred the beans and break them into small sections, cut the long eggplant into hob pieces, mince the green onion, and slice the garlic. Cut the green pepper into hob pieces.

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2

Turn on the heat, fry the eggplant and beans in a pan until soft, remove and control the oil and set aside.

3

Leave a little base oil in the pot, add the bean paste and stir-fry until red oil appears.

4

After frying the red oil, add the onions and garlic and stir-fry until fragrant.

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5

After frying until fragrant, pour the fried eggplant and beans into the pot and stir-fry evenly.

6

After stir-frying evenly, add an appropriate amount of water or stock and cook for about 6 minutes.

7

Finally, reduce the juice over high heat and take it out of the pot.

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