Braised eggplant delicious and simple practice is as follows:

Tools/materials: eggplant, garlic 5-6 cloves, 1 spoon of salt, 2 spoons of soy sauce, 1 tsp of sugar, 1 spoon of soy sauce, two spoons of balsamic vinegar, 1 spoon of oyster sauce, 1 spoon of chicken essence, 3 spoons of cornstarch, water, green onions, bowls, pots and pans, oil, plates.

1, cut the eggplant into hobnail pieces into the pot, put 1 spoon salt, add water to soak for a while, mainly to prevent blackening.

2, the garlic tapped and chopped into garlic, scallions cut into minced, respectively, on a plate, prepare a small bowl, put the garlic into the bowl, in turn, put 2 spoons of soy sauce, sugar 1 tsp, 1 spoon of soy sauce, oyster sauce 1 spoons, 1 spoon of cornstarch, and then into a small bowl of water, mix well blended into the seasoning sauce for standby.

3. Strain the eggplant into a large bowl and add 2 tablespoons of cornstarch, then mix well to coat the eggplant with a layer of cornstarch.

4: Heat a tablespoon of oil in a wok, add the eggplant to the wok, and sauté the eggplant over medium heat until the skin is golden brown, then put a little oil in the wok to heat up the wok and sauté the green onions and garlic.

5, onion and garlic fried flavor, into the eggplant, while the prepared seasoning sauce poured inside, and then covered with a lid with a small fire simmer for 5 minutes. Eggplant stew 5 minutes, open a slightly larger fire to thicken the soup, out of the pot to plate sprinkled with scallions out of the pot into the dish.