1. Eggplant cut into sections
2. Juicing: 3 tablespoons and a half vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of starch
3. Mince ginger and garlic and set aside
4. After the pot is heated, put the eggplant into the pot and stir dry without adding any oil.
5. When the oil in the pot heats up, add the chopped ginger and garlic and add a spoonful of bean paste
6. Pour in the dried eggplant and stir fry
7. Add a little water to a boil
8. Finally, pour in the adjusted juice, add a little chicken essence after the juice is collected, and the pot can be started
Tips:Be careful not to add too much water. If you don’t like to be jealous, you can put half a spoon less. Don’t cook the ginger and minced garlic for too long, otherwise the taste will be too strong and the fish will be overwhelmed.
