Tools/ingredients: one eggplant, 300g green beans, one tablespoon of vegetable oil, 5 grams of ginger, 2 cloves of garlic, soy sauce 1 0g, appropriate amount of water starch, and chicken essence1g..

1, cut the long eggplant into two sections, cut it from the middle, and cut it into sections again. This shape is easy to burn and not easy to deform.

2. Wash the green beans (which can also be made of cowpeas) and cut them into sections, which are slightly shorter than the eggplant sections, because the eggplant is soft and the garlic is minced.

3. Cool the oil in a hot pan, and the oil will burn to 80% heat. When the beans are fried to the bubbles in the skin, they will be quickly fished out and drained. It is more even to turn over several times, so that the green beans are well cooked and taste good, saving time.

4, then put the eggplant strips in the oil pan and take them out to drain the oil when they are slightly softened.

5, pour out the excess, leave the bottom oil in the pot, not too much, because the eggplant and beans have been slightly fried, which will produce oil. After adding ginger and garlic to stir-fry the fragrance, add bean paste to stir-fry the sauce flavor and red oil, you can't stir-fry too much, stir-fry it with a small fire, and it will be bitter.

6, add beans and tomato juice and stir fry evenly, and the sauce is fragrant.

7, put a tablespoon of soy sauce, a tablespoon of water and chicken essence, simmer for a while, about 2 minutes, not for a long time.

8. Collect the juice on a big fire, so that the taste has penetrated into the beans and tomato juice, and it is shiny and delicious.