1. The noodles were cooked and put under cold water for later use (we didn't buy the wet noodles, the dried noodles used)
2. Slice the eggplant with water, (so as not to oxidize and turn black)
3. Shred the eggplant, then dice, add water
4. Grip the eggplant with your hands and squeeze out the water for later use. Chopped green onion and garlic
5. Put oil in the pot, saute the shallots and garlic
6. Add the diced eggplant and stir fry
7. Until the eggplants are soft, add a spoonful of Laoganma, a spoonful of light soy sauce, a spoonful of vinegar, a third spoonful of sugar, and a moderate amount of salt. Stir fry evenly. Use appropriate amount of water and starch to thicken out of the pot
8. Butter Bittern
9. Pour the diced eggplant marinade on the cooked noodles and start eating
10. Finished product
