1. Scallion, ginger, garlic, celery, shallots, and shiitake mushrooms, all finely chopped and set aside
2. Cut the eggplant into strips, soak in salt water for later use
3. The greens are hot and cooked, and the greens can be changed according to personal preference~
4. Fry the eggs in the pan and put them on the plate for later use, then stir-fry the green onion, ginger, garlic and diced mushrooms in the pan until fragrant
5. After sauteing the eggplant, stir-fry the eggplant in the pan, add a little bit of water after stir-frying, and cover the pan for about 2.3 minutes
6. After the eggplant is soft and cooked, add salt and chicken broth and stir-fry, and finally sprinkle with celery and shallots. Turn off the heat and stir-fry, and you can get out of the pan~ Finally, you can serve it on the plate, let's start!
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