Yuxiang Eggplant
by Mother Jindou loves to cook
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Cut the eggplant with a hob and coat with starch.
2. Mince garlic and chop green onions.
3. Mix all the seasonings and add the onion and garlic.
4. Heat the eggplant in six minutes of oil and fry until soft.
5. fish out.
6. Pour the sauce into the pot and boil for 2 minutes.
7. Add eggplant.
8. Turn off the heat when the soup is harvested.
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