1, materials: one eggplant, long beans150g, several cloves of garlic, one tablespoon of bibimbap sauce, half a spoonful of fennel, and proper amount of oil, salt and soy sauce.

2. Choose long beans and cut them into sections for later use. Pour peanut oil into the pot and heat it until it will boil.

3. Put in the garlic and saute.

4. Add eggplant strips and bean strips that have been cut in advance and marinated in salt for 5 minutes and stir-fry with a little salt in soy sauce.

5. Add half a spoonful of fennel.

6, stir-fry repeatedly until the ingredients are dry and soft, add a tablespoon of bibimbap sauce, and stir-fry with two spoonfuls of water until the aroma is overflowing.