Tools/materials: purple eggplant 1 piece, a handful of beans, dried peppers and garlic.

1, beans cut into 1 finger length, eggplant cut into strips with the same length, eggplant marinated with salt for 15 minutes, and squeezed out water by hand, so the marinated eggplant is not easy to absorb oil.

2. Pour the arowana olive oil into the pot, fry the beans until the skin is slightly wrinkled, and then remove them for later use.

3. Add eggplant strips, fry until the eggplant meat is transparent and cooked, and remove it for later use.

4. Add dried peppers and garlic slices and stir-fry.

5. Pour in the fried eggplant and beans, pour in the juice, stir fry over high fire and collect the juice.

6, the pot is loaded.