1. Prepare ingredients, home-grown, pure green food.
2. Wash the eggplant, cut into strips, add half a spoon of salt, marinate for 10 minutes, and let the juice come out (the key to less oil, this step cannot be saved)
3. Prepare the millet pepper, ginger and garlic, and cut into any shape you like!
4. Bring water to a boil, add a little oil and half a tablespoon of salt, blanch the long beans for two minutes, remove and drain.
5. Pour a little oil in the hot pan, add ginger and millet peppers to a small fire to create a fragrance
6. Add the marinated eggplant and stir fry over medium heat for a minute and a half.
7. Add the blanched long beans, add the light soy sauce, and stir well with the minced garlic.
