Practice

1: Wash the eggplant with pedicels, cut into hob blocks, and dice the garlic seeds

2: Heat the pan and put more oil. When the oil is 8% or 9% hot, pour in the eggplant. If it is slightly fried, it will show that the eggplant is transparent, which means that it has inhaled the oil (don't fry it too soft, otherwise it won't be shaped), so you can fish it up with a colander.

3: Pour out the oil of fried eggplant, without adding any more oil. Just take the remaining oil from the bottom of the pot, stir-fry garlic, add oyster sauce, tomato sauce and sugar (more than the right amount of the three), stir-fry together, and then pour in the eggplant to continue stir-frying. If it feels a little dry, order some water, turn down the heat and cover the pot for half a minute.