1. Wash the eggplant, cut into small pieces, and soak in light salt water to prevent oxidation.
2. Peel the garlic until it becomes pureed. Eggplant is delicious with more garlic.
3. Heat the oil pan and sauté the minced garlic until fragrant.
4. Add the shacha sauce and stir fry for a fragrance.
5. Add eggplant and stir well.
6. Put sugar and 1/3 cup of water and cook until the eggplant is soft.
7. Stir-fry on the way, let the heat evenly, and fry until the eggplant is soft and rotten to your home. Because the shacha sauce itself has a salty taste, there is no need to add salt.
8. The eggplant with shacha sauce is very delicious, and the homemade shacha sauce is full of flavor.
Tips:If the eggplant skin does not change color, it is best to deep-fry it. But it is often used at home, and deep-frying is not very healthy, so my family rarely deep-fried.
