1. One eggplant, 7 beans
2. Beans pinch off the head and tail, tear off the tendons
3. Beans cut into 3 cm long pieces
4. Wash the eggplant and cut into long strips
5. When cutting into long strips, in order to prevent discoloration, you can put it in a water basin and add a little salt
6. Add peanut oil to the wok and cook on high heat
7. Put some cornstarch in the eggplant and mix well, so that the fried eggplant can save oil
8. After the oil is warmed up, put the eggplant in deep-fried golden brown
9. Put the beans in the oil pan and fry the seven mature
10. Fried eggplant and beans
11. Prepare dried chili shreds and garlic cloves, crush the garlic cloves with a knife
12. Put the oil in the oil pan and sauté the garlic and chili, add some salt, light soy sauce, and water
13. Return the eggplant and beans to the pot, let it stuff a little, make a thin slice, and drizzle a few drops of sesame oil
14. Out of the pot and plate
