Main ingredient: eggplant, cilantro, garlic cloves

Side ingredients: soy sauce, sugar, salt, water, oil

Practice

1, eggplant peeled, cut into rollers fast. Put such as a large bowl, evenly sprinkle a layer of salt, while sprinkling and stirring. Then set aside.

2, this time, you can peel the garlic and wash the parsley. Cut the garlic cloves into garlic velvet in a bowl, to a little soy sauce. Add a little sugar and water, make up a bowl. Cilantro chopped (if you are a skilled worker, you can watch a little TV with the approval of the ld. Because the eggplant will have to be drowned for a while) After about 30 minutes, it's time to start the work of making strength.

3, grab the large bowl of eggplant, desperately clutch ~ ~ try to clutch the water dry. The drier the water, the more flavorful the eggplant will be. When the oil is 8 minutes hot, will be clenched into a ball ball of eggplant into the pan. Stir fry the eggplant until it changes color and pour in the soup ingredients that you just configured according to the secret recipe. Turn off the heat, remember to turn it over. Otherwise, the eggplant will look like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire to the end of the parsley, turn the pot a few times, plate.