Braised eggplant and bean curd practice:

1, eggplant washed and cut into strips, with salt (about 2 grams) scratched well marinated for 15 minutes and then clenched and dried water standby.

2, bean curd washed and cut into pieces, blanch with salted water (about 2 grams of salt) for 1 minute to control water.

3, garlic everything into two, ginger minced, sliced green onions, dried chili seeded and cut into segments, 3 grams of salt, oyster sauce, soy sauce, sugar with a little cold white water into a juice spare.

4, open fire, put a moderate amount of peanut oil in the pot, put the garlic cloves, onion and ginger and dry chili pepper burst incense.

5, under the eggplant strips and cowpea horns, medium-low heat stir-fry until cowpeas are fully cooked.

6, put the sauce, stir-fry evenly until the beans can be flavored can turn off the fire and plate.