1. Wash the Jiangdou and cut into 10 cm long sections, cut the eggplant into pieces and then cut into strips, smash the garlic cloves with a knife, and chop the dried chili.
2. Raise the pot and burn the oil.
3. It is 50% hot, so pour the eggplant and fry it for five or six minutes.
4. It is 50% hot, so pour the eggplant and fry it for five or six minutes.
5. Remove the eggplant when it is golden brown.
6. Then pour the beans and fry it.
7. Remove when the skin of the beans appears wrinkled.
8. Leave the bottom oil in the pot, fry the garlic and dried chili.
9. Pour in eggplant and beans and stir fry, add salt, light soy sauce, sugar, and turn off the heat when the beans become soft.
10. Finished picture.
