1. Peel the edamame, wash and drain.
2. Wash the eggplant and cut into long pieces of equal size for later use.
3. Slice garlic, shred ginger, and cut chives into sections for later use.
4. Heat the pan and pour the eggplant pieces.
5. Stir dry on low heat until soft and set aside.
6. Heat the pot with oil, pour the ginger and garlic until fragrant.
7. Add the simmered eggplant and stir fry for about 1 minute.
8. Pour in the edamame and continue to fry until the edamame is discolored and broken.
9. Pour a little Taiwanese rice wine.
10. Pour in Jinlan soy sauce and continue to fry for about 2 minutes.
11. Add salt at the end.
12. Add sugar and stir to taste.
13. Sprinkle in the chives.
Tips:1. The eggplant is very fuel-efficient after being cooked first.
2. Choose edamame that is tender, easy to ripen, do not remove the tender clothes, very fresh!
