1. Cut the eggplant into pieces, marinate half a little with 1 tablespoon of salt, remove the soup, and wash the salt.
2. Scallion ginger garlic froth
3. Put the eggplant in a frying pan, add sugar, and stir-fry for 10 minutes
4. Stir down the water, take it out of the pot and set aside
5. Scallion, ginger, garlic and Korean chili sauce, sauté
6. Saute the fragrant with water, salt, light soy sauce, pepper
7. Stir-fry the eggplant for later use
8. Out of the pot
