Tools/materials: beans, eggplant, millet spicy, ginger, garlic, salt, soy sauce, chicken essence, clear water, knife, wok.

1. First, soak the prepared fresh cowpea and eggplant in salt water 10 minute.

2. Wash the soaked cowpea horn and eggplant, drain the water and cut the eggplant into small strips; Cowpea is also cut into pieces as long as eggplant for use; Dice ginger and garlic; The millet is spicy, cut into rings and put on a plate for later use. Put the cut eggplant strips into a large bowl, add a spoonful of salt, and marinate evenly by hand for about 10 minute, mainly to remove astringency and reduce frying time.

3. Take out the eggplant after pickling and squeeze out the water for later use.

4, put a spoonful of heat in the pot, turn on a small fire, stir-fry the ginger and garlic inside, pour the cowpea horn and put a spoonful of salt. Because cowpea is not easy to be salty, put salt first, and then stir fry over high fire.

5. After the cowpea is cut, pour in the eggplant fire and continue to stir fry for 2 minutes, and stir fry the eggplant and beans. Add a spoonful of chicken essence, a spoonful of soy sauce and millet spicy, continue to stir fry evenly, and let the seasoning taste.