Ingredients: 2 eggplant (purple skin, long), 3 grams of salt, 2 tablespoons of braised soy sauce, a little onion, 2 cloves of garlic, 3 grams of pepper, 3 grams of Chili powder, and a small half pot of rapeseed oil.

1. Wash the black eggplant and cut it with a hob.

2. Put rapeseed oil after sitting in the pot.

3. Burn until the bubbles disappear, and then fry in eggplant.

4, fry until golden brown and remove the oil control.

5. Leave a little base oil in the pot, add garlic and onion, and stir fry.

6. Add the fried eggplant.

7, bean paste, braised soy sauce, pepper, starch, Chili powder, a little salt, put in a bowl to juice.

8. Slowly pour evenly along the circle.

9. Gently turn the spatula and color each eggplant evenly. Collect the juice from the fire.