2. cut the eggplant into long strips, then fry it in hot oil, fry the skin crisp, not too long, and stew it later, as long as the skin is crispy. Oil the beans by the way.
3. Put some oil in the wok, add minced garlic and Jiang Mo, stir fry, then add a spoonful of sweet noodle sauce, stir fry for oil, add half a spoonful of oyster sauce, stir fry evenly, then cook some cooking wine, add water, add beans and eggplant after boiling, cover the lid and stew over high fire.
4. When the soup is almost 1/3, put some salt according to your own taste, then put it in a small casserole, pour in sesame oil, peel the cooked peanuts, crush them with a rolling pin, and sprinkle them on them to eat.