1. Cut the long thin eggplant into sections, split from the center, cut into a diamond shape ◇, but not cut off.

2. Zoom in on one, look at the knife, which is also unique to this dish.

3. Make a bowl of sauce: salt, sugar, pepper, soy sauce, dark soy sauce, oyster sauce, cornstarch and stock. And cut the green onion and ginger and set aside.

4. Start a skillet and pour in more oil.

5. When the oil is hot, put the chopped eggplant strips on the pan.

6. Fry one side, then turn and fry the other side.

7. Put all the fried eggplants into the pan, add green onion and ginger, and pour the sauce down all the way as well.

8. Cover the pan and simmer for two minutes until soft, then remove from the pan and serve.