Cooking Steps

1. 

   Step1:Partial material preparatio

2. 

   Step2:Wash the eggplant. Break it into sections by hand. Put it into a large basin and add a spoon of salt. Mix well. Kill the water for half an hour (marinate the eggplant's water)

3. 

   Step3:Time's up. Rinse with cold water. Wash away the excess salt. Drain the water

4. 

   Step4:Use your hands to make eggplant water. Use a little bit of force

5. 

   Step5:Minced garlic. Chopped coriande

6. 

   Step6:Put oil in the wok. Stir fry the garlic in the second half. Eggplant doesn't absorb oil after killing water, so it doesn't need too much oil.

7. 

   Step7:Stir fry eggplant for about two minute

8. 

   Step8:Pour in two tablespoons of raw soy sauce. Half of the old soy sauce. Continue to stir fry for about one minute. At this time, turn down the heat a little to prevent the paste pot. If you are using a non stick pot, continue to heat it.

9. 

   Step9:Add a small amount of boiling water. About one third of the height of eggplan

10. 

    Step10:Add a teaspoon of sugar, a half teaspoon of salt, a half to a teaspoon of thirteen spices, boil, and simmer for about two minutes with a small heat cover

11. 

    Step11:Pour in the remaining garlic. Cover for about a minute. Prepare water starch (a small scoop of dry starch plus a small amount of water

12. 

    Step12:Depending on the amount of soup left, decide how much starch to add. Slowly pour in. Stir evenly. Add the cilantro and stir fry slightly.

13. 

    Step13:Finished produc