Burnt Eggplant
1.
Wash the eggplant.
2.
Cut into a hob shape, with every piece of skin as much as possible.
3.
Fry the eggplant chunks with hot oil until slightly charred, filter out the oil, add 1 tbsp cornstarch and mix well.
4.
Half a tablespoon of oil, fry the garlic and scallion, add eggplant and fry slightly.
5.
Adjust the juice with sugar, vinegar, and scalp.
6.
Pour in the sauce and heat for 5 minutes on medium heat, sprinkle with salt and chopped green onion, and serve.