1. Main ingredient
2. Ingredients
3. Wash the eggplant, cut into thin strips, add a little salt, mix well and marinate for a while;
4. Wash the beans, tear off the old tendons, and break them into sections;
5. Add oil to the pot and stir-fry the concanavalin beans over a medium-to-small heat;
6. When the beans are soft, put them out for later use; when put out, leave the fat;
7. Continue to stir-fry the eggplant on medium and small heat in crude oil;
8. Stir-fry until the eggplant becomes soft, serve and set aside
9. Crude oil sauteed ginger and garlic slices;
10. Add dried red pepper segments and stir-fry until the peppers are dark jujube red;
11. Add eggplant and concanavali beans, stir-fry on high heat until cooked;
12. Add light soy sauce;
13. Add oyster sauce and stir-fry evenly;
14. Finally, you can add a little more salt. In fact, the oyster sauce and light soy sauce are already very salty, and the eggplant is also marinated, so there is no need to add salt. Low salt is healthier.
