Persimmon Fried Egg Slices
by Summer wind 1323951187
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Cut the eggplant and wash it with water
2. Then slice the eggplant, persimmon and spring onion
3. Put a little oil, just a little bit, or leave it alone, fry slowly on low heat until the eggplant is soft
4. Add persimmons and two or three dried chilies
5. After the persimmons are boiled out of the soup, add green onions, oyster sauce, chicken essence, and salt and stir well
6. Boil until the soup is thick and the eggplant is cooked.
