1. Wash the eggplant.

2. cut ginger and garlic into fine powder

3. Cut the eggplant obliquely with a knife, cut it to one third, and cut it in the opposite direction. Turn the eggplant upside down, the back, and cut the grid as well.

4. Heat the pan, pour the oil, and put the eggplant in.

5. Fry soft on both sides and plane the eggplant to the edge of the pot.

6. Take a small bowl with a spoonful of soy sauce, two spoonfuls of vinegar and two spoonfuls of sugar, and pour a little water into the bowl.

7. Plante the fried eggplant to one side, add the onion and garlic Jiang Mo, and stir-fry the bean paste for fragrance.

8. Pour in fish sauce. Boil the soup until it is thick, and turn off the heat.