1. Cut the eggplant into pieces and salt it for 10 minutes. Wash the salt and set aside.
2. Put the eggplant into the frying pan and fry until it is cooked to control the oil for later use.
3. Put the beans into the frying pan and add a small amount of baking soda to fry them to control the oil.
4. Heat a pan with a little oil, garlic, and dried chili to fry until fragrant. Add the beans and eggplant to taste, stir-fry, thicken the gorgon, and drizzle with oil.
5. Take out the pan and serve.
