1. Wash the eggplant and set aside
2. Cut into strips
3. Soak in cold water to prevent oxidation, and to save fuel when frying later
4. Soak in water for about ten minutes, remove the eggplant strips, add salt to mix, and marinate for a few minutes
5. Dry the salted eggplant strips, the eggplant strips soaked in cold water are not oxidized at all
6. Chop green onion, ginger and garlic, shred carrots, and cut garlic sprouts into sections (temporary addition, for a better color, you can use it, or replace it with hot peppers)
7. Mix the bowl of juice: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, 1/2 tablespoon of starch, mix well
8. Heat the oil in a non-stick pan, don’t use too much oil, add the eggplant strips
9. Stir-fry until the eggplant strips are soft and serve when they are half cooked.
10. Fill the pot with oil again, sauté the chives, ginger and most of the minced garlic on low heat
11. Xiapi County Doubanjiang
12. Stir-fry red oil on low heat
13. Add carrot shreds and garlic sprouts
14. Stir fry for a while
15. Add the fried eggplant strips and stir well
16. Pour the juice into the bowl and re-stir before pouring to prevent the starch from sinking to the bottom
17. Stir fry for a while until the soup thickens
18. Add in the remaining minced garlic and stir-fry well
19. Finished product
Tips:The bean paste has saltiness and soy sauce is added. I didn’t add salt
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