1. First, wash the prepared long beans, eggplant, garlic, ginger, chili shell, etc.
2. Cut the beans into sections, and cut the eggplant into strips and set aside. Note that after the eggplant is cut, it is best to wash it with water again, the color will look better
3. Put the beans in a pot with enough water, boil for 3 minutes, pick up and put on a plate for later use
4. Put the oil in the pot and let the eggplant be over-oiled when the oil is hot, boil for a while, remove and serve (note that the eggplant should not be over-oiled for too long)
5. Pour out a little base oil in the hot oil pan, add in the sliced garlic, ginger and chili shells, sauté until fragrant and add salt
6. First, stir-fry the beans with enough water in the pot
7. Stir-fry the beans until the eggplant with good oil is added to Microsoft, pour in some light soy sauce, stir-fry for color, add water and simmer for a while and it will be out of the pan.
Tips:1. After cutting the eggplant strips, clean it again. If you don't wash it, it will be dark, and the color will not look good when it is fried (especially the autumn eggplant must be washed again).
2. Eggplant is easier to absorb oil, so wait until the temperature of the oil is very high before boiling over the oil, stir it with chopsticks to absorb it evenly, boil it for a while, and pick it up.
