Eggplant Braised in Perilla Bean Sauce

Eggplant Braised in Perilla Bean Sauce

1. Soak the perilla in water and set aside.

2. Cut the eggplant into small pieces and soak in clear water for a while and scoop up.

3. Put it in a food bag and microwave it for five minutes.

4. Heat up the oil pan and stir-fry the garlic.

5. Add perilla and tempeh in turn and stir-fry evenly.

6. Add eggplant and stir fry.

7. Continue to fry evenly, add half a bowl of water, cover the pot and simmer for ten minutes.

8. Add salt, sugar, chicken essence, and pepper.

9. Put a little sesame oil on the raw powder and then turn off the heat and serve.