1. Duck eggs in a bowl, add 1 teaspoon of salt
2. After washing the eggplant, cut into strips
3. Dice a small amount of eggplant, add it to the egg, and beat evenly
4. Put 2 tablespoons of oil in the pan, heat the oil, pour in the egg and eggplant liquid, fry until cooked, set aside
5. Pour 1 tablespoon of oil in the pot again, heat up, pour in the eggplant and stir fry evenly
6. Pour in the fried eggs
7. Add appropriate amount of water, 1 teaspoon salt, 1 teaspoon sugar
8. Cover the pot and cook until the soup is reduced.
Tips:If you don't like to add water, stir-fry the eggplant until soft, add eggs, sugar and salt, and stir well.
