1. Prepare the ingredients.
2. Cut the eggplant into long strips and soak in water with a little salt for about 15 minutes.
3. Mince the green onion, ginger and garlic and set aside.
4. Heat the pan and release the oil.
5. Cut into strips to drain the water, fry in a pan until soft, take out and set aside.
6. Wash the pot, add oil, sauté the chopped green onion, ginger, and garlic.
7. Add the sweet noodle sauce and stir fry until fragrant.
8. Pour the cooking wine and add some water.
9. Add eggplant strips, light soy sauce, sugar, and a little salt to boil.
10. Turn to low heat and simmer until tasty, add appropriate amount of water and starch to thicken.
11. Sprinkle chives when eating.
