1. Finely chop chives and chop garlic for later use.
2. Cut the white eggplant into strips, soak in clean water for 20 minutes, and drain the water for later use.
3. Heat up a wok over high heat, pour in an appropriate amount of cooking oil, add garlic and stir fragrant.
4. Pour in the white eggplant, cover and simmer for 3 minutes.
5. Open the lid and add salt, chicken bouillon, soy sauce, and chili sauce.
Tips:Because the white eggplant has been soaked in water beforehand, it absorbs moisture, so don't worry about burning when you cover it.
