At this point, you can peel the garlic and wash the parsley. Cut the garlic cloves into garlic velvet in a bowl, to a little soy sauce. Add a little sugar and water to make up a bowl. Mince the parsley (if you're a skilled worker, you can watch a little TV with LD's approval. Because the eggplant will be submerged for a while) After about 30 minutes, it's time to start making the power work.
Grab the eggplant in the big bowl, desperately clutch ~ ~ try to clutch the water dry. The drier the water is, the more flavorful the roasted eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pan. Stir fry the eggplant until it changes color and pour in the soup ingredients that you just configured according to the secret recipe. Turn off the heat, remember to turn it over. Otherwise, the eggplant will look like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire to the end of the parsley, turn the pot a few times, plate.