Shrimp intestines, eggplant hobnail cut into pieces, marinate in salt for 10 minutes

Mix the ingredients and reserve: 1 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp oil, half a bowl of cold water, half a tbsp cornstarch

Heat the pan and add a little more oil, fry the shrimp on medium heat, pick up and set aside, leave the shrimp oil and fry the eggplant until cooked

Pour in the sauce, thickened slightly, and then pour shrimp