1. Wash the eggplant and beans and cut into sections.
2. Break the dried chili into sections and slice the garlic.
3. Put oil in the pot, put more, fried beans and eggplant.
4. Add the beans when the oil is hot.
5. Fry until the beans are peeled and shrunk to control the oil and scoop up.
6. Fried eggplant, eggplant is more oil-absorbing, but if you eat this dish, don't think about losing weight. The fried oil can be used for cooking.
7. Leave an appropriate amount of oil in the pot, add dried red pepper and garlic slices and sauté until fragrant.
8. Add the freshly fried eggplant and beans.
9. Relieve soy sauce and stir-fry evenly.
10. Put an appropriate amount of sugar and stir-fry well before serving.
11. The juice is rich and delicious, and it is delicious with rice.
Tips:When frying the carob and eggplant, you must have enough oil. Eggplant with less oil will absorb more oil.
