1. Wash the eggplants.
2. Cut the eggplant into quarters or half, cut the eggplant on a plate, add water, and add a spoonful of salt to soak it to prevent the eggplant from turning black.
3. Put more oil in the pan, fry the eggplant, and fry the eggplant skin side first, because if the skin is on the top, the eggplant skin will turn black when it touches the air. The high temperature of the oil isolates the air, so the eggplant The skin retains its original color and does not oxidize.
4. Remove it after frying.
5. Heat oil in a pan, fry the garlic paste until fragrant, add two spoons of bean paste and fry until fragrant.
6. Pour the fried eggplant into the pot, add oyster sauce, light soy sauce, and stir-fry evenly with an appropriate amount of salt.
7. Because the eggplant has been deep-fried and already cooked, add seasonings and stir-fry for a few times and it will be out of the pot (for those who eat spicy food, you can add red and green peppers)
8. The eggplant dish is more oily, it must be deep-fried until it is soft and deep-fried, otherwise the skin will be oxidized and blackened.
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