1. Wash the long eggplant and cut into hob pieces for later use.
2. Prepare the onion, garlic and corn starch water.
3. Relax the oil in the pot and fry the eggplant until the eggplant becomes soft and remove it for later use.
4. Put oil in the pot and fry the chives and garlic.
5. Add the right amount of salt, oyster sauce, light soy sauce, and sugar. Stir fry evenly.
6. Pour cornstarch water.
7. Stir fry evenly and out of the pan.
8. Attractive color!
Tips:The eggplant is easy to oxidize and turn black after being cut, so cut the eggplant before making it, and don't cut it too early. The eggplant I bought is so long and thin, the skin is very tender, edible and delicious.
