All materials are ready (quail eggs are cooked in advance, dried salted fish and garlic moss are cut into sections, garlic is sliced, and douban is soaked). Don't cut the eggplant?

Mix the braised sauce (soy sauce ~ soy sauce ~ oil consumption ~ sugar) according to the ratio of 2: 1: 1:2.

Cut eggplant into strips

Heat oil, add garlic slices and dried peppers, and copy.

Medium heat, add garlic moss and stir-fry for about two minutes.

Add eggplant and stir-fry for three or four minutes over medium heat. Be careful not to stir-fry, lest it blow up.

Add dried fish, quail eggs and watercress, stir-fry for two minutes.

Pour in the braised sauce (stir well)

Stir fry for a minute or two.

Cover the pot, stew for eight minutes and stir-fry twice.

When the juice is almost collected, add a little Chili oil (or red oil) to serve.

With your own purple cabbage, radish and kimchi, it is a meal.