Cooking Steps

1. 

   Step1:Prepare the beans (the long beans I use here) and the long eggplant. Wash and cut. Slice 5 / 6 cloves of garlic. The eggplant and beans are flavored with garlic, so you can prepare more properl

2. 

   Step2:Blanch eggplant and beans separately and drain.

3. 

   Step3:Add a small amount of oil to the pot. Put the sliced garlic into the pot and stir fry it to make it fragrant.

4. 

   Step4:Then add the boiled eggplant beans. At this time, add a little salt, raw soy sauce and a spoonful of soy sauce (I use the soy sauce of Haitian). Stir well. Then add a small amount of water (less than one-third of the vegetable water) and turn the medium heat to cover and simmer for 58 minutes. When the soup is almost gone, open the lid of the pot and collect the juice.

5. 

   Step5:The finished product is out of the oven. You can eat one more bowl of rice. It's suitable for the elderly and children. It's soft, rotten and digestible.