1. Slice the sausage and pour less oil in the wok.
2. Fry the sausages over medium-low heat until slightly browned.
3. Fry the garlic into golden brown.
4. Put the sausage and garlic in the bottom of the casserole.
5. Put the sliced eggplant into the frying pan and fry the sausage until it is cooked.
6. The eggplant becomes soft and puts into the casserole.
7. Add a spoonful of Pixian bean paste.
8. Add sugar, green onion, light soy sauce, and water.
9. Bring to a boil on high fire.
10. Simmer on low heat for 20 minutes.
11. The eggplant is soft and rotten. You can add a little salt and chicken essence to season it. Finally, sprinkle the shredded garlic sprouts and turn off the heat.
