1. raw material.
2. Cut the eggplant into sections and then cut it with a cross knife.
3. Chopped eggplant.
4. Put a little salt and cornstarch in the dish.
5. Take a small and deep pot, heat and fry the eggplant, cross the knife edge down.
6. Fry until slightly yellow.
7. Pour oil in a wok, add minced garlic and saute until fragrant, add light soy sauce, tomato sauce, and a little sugar.
8. Add appropriate amount of water.
9. Put the fried eggplant in a lid and cook for 2 minutes.
10. Because the long eggplant is very tender, it is enough to cook for 2 minutes.
11. Carefully put the eggplant on the plate, pour the soup in the pot and sprinkle with chopped green onions.
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