Cooking Steps

1. 

   Step1:Four or five long and thin eggplants can basically be made into a dish. It's convenient to taste with a flower knife like the sausag

2. 

   Step2:Put a little oil on the bottom of the pot. Fry the eggplant over medium low heat. Pour a little oil on the eggplant during the frying process. Then fry the other side in the rice pot

3. 

   Step3:Fry the eggplant until it's soft. You can smell it and then you can get out of the pot

4. 

   Step4:A little oil in the pot. Add onion, ginger and garlic. Stir fry in low hea

5. 

   Step5:Add water, a little soy sauce and boil out the fragrance of onion, ginger and garlic after the fragrance is produce

6. 

   Step6:2 tablespoons of Donggu first-class fresh bean paste. A little sugar for freshness. A little sesame oil for sauc

7. 

   Step7:Put the sauce in the po

8. 

   Step8:Stew in the fried eggplant for about 5 minute

9. 

   Step9:Take the sauce and put it out. Leave a little sauce in the po

10. 

    Step10:Heat up the rest of the sauce. Put in the garlic and turn off the heat immediately

11. 

    Step11:Pour the sauce with minced garlic on the eggplant and sprinkle with Scallio