Raw materials: eggplant, long beans, ginger, garlic, dry red pepper. Methods: 1. Wash the long beans and cut into sections, cut the eggplant into sections about the thickness of the little finger, slice the ginger and garlic, and cut the dried pepper into sections; 2. After boiling the water in the pot, put in the beans. After the water boils again, immediately remove the beans. (beans in the water for about one minute, add a little salt and a few drops of oil when boiling, in order to remove the fishy smell of beans and keep the green color of beans.)

Ingredients

2 eggplants
Moderate amount of beans
A little salt
Moderate amount of ginger
Appropriate amount of garlic
Proper amount of dry pepper
Appropriate amount of water
Proper amount of vegetable oil
Proper amount of sugar
Proper amount of fresh shellfish sauce

Directions

Step 1
Wash long beans and cut into sections. Cut eggplant into sections about the thickness of little finger. Slice ginger and garlic. Cut dried pepper into sections

Step 2
After boiling the water in the pot, put in the beans. After the water boils again, immediately remove the beans. (beans in the water for about one minute, add a little salt and a few drops of oil when boiling, in order to remove the fishy smell of beans and keep the green color of beans.)

Step 3
Put the oil in the pot, heat it to high temperature, pour in the eggplant strip, and pass the oil. (eggplant is easy to absorb oil. When passing the oil, put the eggplant into the pot when the oil is hot and high temperature, then turn the heat down. When the eggplant changes color, turn the heat up and pick it up, so that the eggplant can keep its shape and won't absorb too much oil.)

Step 4
After the eggplant is served, leave a little oil in the pot, stir fry the garlic slices, ginger slices and pepper until fragrant, then pour in the beans and eggplant

Step 5
Adjust the juice, mix the right amount of salt, sugar, fresh shellfish juice (or oyster sauce, the purpose is to increase freshness, because I don't like to use chicken essence, and add some seafood seasoning to stir fry, which can be comparable to the taste of the restaurant), water into juice( This can be done when frying eggplant.)

Step 6
Pour in the mixed juice, cover and simmer for a while until the juice is almost dry( Because I like to make rice with soup, I usually leave more juice. If you like dry fried, you can cook more for a while.)