1. Cut dried chili into sections, ginger slices, garlic slices, and green onions into sections.
2. Cut the eggplant into approximately 5cm sections.
3. Heat oil in the pot, pour the eggplant into the pot and fry it over high heat.
4. The fried eggplant is filled with oil control.
5. Take a small bowl, add light soy sauce, oyster sauce, and a little water to make a flavored sauce.
6. Add bottom oil to the pot, add ginger, garlic, and dried chili to sauté until fragrant.
7. Pour in the eggplant, top with some flavored sauce and stir fry for color.
8. Finally, put the shallots, add salt and chicken essence and stir fry for a good taste.
9. Finished picture.
Tips:1. The prepared sauce is salty with soy sauce and oyster sauce, so the final amount of salt should be less.
2. After the eggplant is put in the pot, it is deep-fried in high heat, and the fried eggplant is then oil controlled, so that the finished product will not be greasy.
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