1. Remove the gluten of the beans, rinse, put in water and boil until half-ripe
2. Peel the eggplant, cut into long strips, add salt, and marinate for 15 minutes, then pick up the moisture and set aside
3. Pour oil in the pot, pour green onion, ginger, garlic and stir fry
4. Add a spoonful of bean paste and stir fry to get the red oil
5. Add the chopped beans and stir fry until the beans are Microsoft
6. Add the marinated eggplant, stir-fry for two or three minutes and add a spoonful of salt
7. Then add a little water and simmer for a while, stir-fry until the eggplant is flavorful, add some chicken essence and stir well, and then serve it to a plate.
