Many people may say that when frying eggplant, less oil is not delicious, and more oil is unhealthy. That’s because you didn’t find a good trick. To say that my husband likes eggplant, I owe it to my delicious cooking! When frying eggplant, don’t directly fry it in the pot. You must have this step. It’s delicious and healthy without oil absorption! Let’s try my little method tomorrow!


300g eggplant
Appropriate amount of onion, ginger and garlic
Proper amount of dry red pepper
Proper amount of pepper
10g oil salt each
10g sugar
5g soy sauce
5 see vinegar
3 G oyster sauce


Step 1
Prepare ingredients

Step 2
First, cut the eggplant into hob pieces, sprinkle a little salt (which can be the amount of salt required for this dish) and marinate it for a while to get water.

Step 3
Transfer a bowl of juice. Put soy sauce, vinegar, oyster sauce and sugar into the bowl. Mix well and set aside. If you put less salt when marinating eggplant, put salt too. I used the amount of salt needed for this dish, so I don't need to put any more.

Step 4
Heat the oil in the wok, add onion, ginger, garlic, dry red pepper and pepper, and saute until fragrant

Step 5
Pour in a bowl of juice.

Step 6
Stir fry the pickled and stewed eggplant.

Step 7
Stir fry evenly, slide some water around the pot, and stir fry over medium heat until the eggplant is ripe.