Yuxiang Eggplant
1.
Eggplant break and wash
2.
Ginger, garlic, finely chopped
3.
Cut the eggplant obliquely with a knife, cut to one-third, in the opposite direction, cut into a grid shape. Turn the eggplant upside down, and cut the grid on the back as well
4.
Heat the pan, pour the oil, put the eggplant in
5.
Fry the eggplant on both sides until tender, and plan the eggplant on the side
6.
Take a small bowl, one spoonful of light soy sauce, two spoons of vinegar, two spoons of sugar, and pour a little water into the bowl
7.
Plan the fried eggplant to the side, add the chopped green onion, garlic, ginger, and stir-fry the bean paste for a fragrance
8.
Pour the fish sauce. Boil the soup until it is thick and turn off the heat
Tips:
Fry the eggplants and fry them slowly.