1, the eggplant cut 1, 2cm thick slices, cross the broken side of the cut on the knife, do not cut off.

2, put into the pan and fry until both sides of the golden brown, fish out the oil control.

3, frying pan bottom oil, add onion and ginger sautéed.

4: Add eggplant, add pepper and soy sauce and stir-fry.

5, add a small bowl of warm water, add salt, cover and stew for a while.

6, sprinkle with garlic slices and turn well out of the pot.