1. Prepare 2 eggplants, watercress, ginger, garlic, shallots
2. Cut the eggplant in half. Use 2 chopsticks to place the cut eggplant on the cutting board. Take half of the eggplant and place it on the eggplant so that the pattern will not break.
3. The seasoning is ready to use boiling water, the sugar is prepared, soy sauce 1 tablespoon of vinegar, 1 tablespoon of soy flour and 1 tablespoon are put into a bowl and mix thoroughly
4. The eggplants are fried in oil on both sides first
5. After frying, put it on the side of the pan and put the ginger and garlic watercress until it is fragrant in the pan
6. Add some water to taste the eggplant and then pick up the eggplant and place it on a plate
7. Put the prepared vinegar light soy sauce, soy powder, and sugar to thicken the water into the pot to boil the chicken essence
8. Pour the thickening water after boiling on the eggplant.
Tips:When cutting the eggplant, I was worried that the eggplant would be cut, so I put 2 chopsticks on the bottom and it won’t break. It’s best to put some thickening water on the eggplant to taste more tender
