1. Material: 3 eggplants, 5 garlic sprouts, 2 onions 1 root, 2 ginger slices, starch 10g, soy sauce 10g, sugar 10g, edible salt 5g and edible oil 10g.

2. Wash the eggplant and cut it into pieces and put it on a plate for later use.

3. Wash the garlic seedlings and cut them into sections.

4. Add cooking oil to the wok, add eggplant when it is 70% hot and stir-fry until it turns yellow, then add Jiang Mo, soy sauce, edible salt and clear soup, simmer for about 10 minute after boiling, turn over evenly, sprinkle with chopped green onion, add sugar, starch and water to thicken, mix well with people's juice, and take out.