This plate of scallop stewed eggplant is very fresh, very fresh. Eggplant absorbs the delicious taste of scallops. One bite of soup is full. One bite of soup makes the children happy. There is not even a drop of soup left.

Ingredients

3 eggplant
300g scallops
Proper oil
2 tablespoons soy sauce
10g garlic
1 tablespoon oyster sauce
A little sugar
4 g salt
1 tablespoon raw soy sauce
Appropriate amount of coriander

Directions

Step 1
First clean the shell of scallops with a brush, then pry open the shell with a knife, take out the scallop meat, remove the viscera of scallops after all are done, and then clean them for standby,

Step 2
The eggplant is cleaned first, then the eggplant skin is removed with a peeling knife, and then cut into rolled pieces,

Step 3
Peel and clean the garlic and cut it into garlic slices,

Step 4
Mix the sauce again, put all the seasonings in a bowl and stir well,

Step 5
When the oil pan is hot, first use garlic slices to stir fry and then fry eggplant. Eggplant absorbs more oil, so it's OK to fry more than usual. Don't put too much. Greasy is not healthy,

Step 6
The eggplant will soften after frying. At this time, pour the sauce into the pot, stir fry evenly, add a little water, cover it and stew for a while, so that the eggplant will taste better,

Step 7
When the eggplant is basically soft and delicious, put the scallop meat into the pot and stew it together,

Step 8
Finally, the scallops change color and can be cooked out of the pot. It tastes better to sprinkle coriander.