1. Wash the eggplants and cut them with a knife.
2. Heat the oil and fry the eggplant in a pan, and deep-fry the eggplant until soft.
3. Put a little oil in the pan, stir-fry chopped green onion, sliced ginger and star anise, then add soybean paste, oyster sauce, and sugar to taste.
4. After the ingredients are fried, put in an appropriate amount of water, and then put the eggplant on medium heat for 5 minutes.
5. After the soup becomes less, change the high heat to harvest the juice, and then spread the coriander on the plate.
Tips:If you like garlic, you can also put minced garlic.
