1. Wash the long eggplant, remove the pedicle, pour the oil in the pot, heat it on medium heat, and stir-fry the long eggplant.

2. Turn over and stir-fry constantly, and the eggplant will become soft gradually.

3. Add 1 spoon bean paste and stir-fry with oil.

4. Add chopped green onion and stir-fry.

Step 5 add a little salt

6. Add a little water, cover and stew for 2 minutes.

7. Take out the pot and put it on the plate

Tips

Because long eggplant is stir-fried with skin in oil, it won't absorb too much oil. Bean paste itself is very salty, so be careful when using salt, just a small amount.