1. 250g of beans, pedicled and picked, pickled with a little salt for later use.

2. 250 grams of purple eggplant, without peeling, cut into long strips, the same as the length and thickness of the beans, and set aside.

3. Chopped green onion, Jiang Mo, minced garlic, douban (there are many minced garlic in Jiang Mo, so I put a rice bowl around), sesame oil, vegetable oil, dried pepper, sugar, salt and chicken essence.

4. When the oil is burned to 80% heat, wash the beans with salt (the beans have wilted at this time) and put them in the pot to fry until cooked. It is advisable to be soft and delicious, and put it out for later use.

5. Heat the oil, add some sugar (according to your taste, I usually only add a spoonful) and stir-fry until the eggplant is soft and mature.

6. 10 hot oil, add chopped small dried red pepper, Jiang Mo, garlic and watercress, stir-fry until fragrant, pour eggplant and beans into the pot, add a little salt, chicken essence and soy sauce, and add a little sesame oil and chopped green onion.

Note: beans must be fried first, and eggplant can also be copied first. But beans are worse than eggplant, basically let them cook for 9 minutes or fully cooked, and then filter out the excess water. Kidney beans can also be used instead.