Preparation materials: eggplant 800g, millet spicy 6, onion and garlic, soy sauce, balsamic vinegar, oyster sauce, sugar, bean paste and cooking oil.

Step 1.

Cut the eggplant into small pieces, add salt and soak in water for ten minutes. Squeeze the water, add two spoonfuls of corn starch and mix well.

Step two.

Adjust a sauce: six millet spicy+two spoonfuls of garlic+four spoonfuls of soy sauce+two spoonfuls of balsamic vinegar+one spoonful of oyster sauce+one spoonful of sugar. Plus half a bowl of water. The third bowl of water and a spoonful of corn starch are used for thickening.

Step three.

You can put more oil and a tablespoon of bean paste in the hot pot. Pour in the eggplant and fry it slightly. Add half a bowl of water, cover the pot and stew for a while. Cook the eggplant until it is soft and pour in the prepared sauce. When the eggplant is boiled until it collapses, you can thicken the pot.