Cooking Steps

1. 

   Step1:Wash eggplant and cowpea.

2. 

   Step2:Cut eggplant into strips of finger thickness and cowpea into the same length. Cut flowers with scallion. Cut fingernail sized slices with ginger. Chop mashed garlic.

3. 

   Step3:Put eggplant in a basin. Add water. Sprinkle 2G / 1 teaspoon salt (not included in the recipe). Soak for 5 minutes. Pour dry water and squeeze eggplant. Sprinkle 7g / 1 spoon of Euryale powder. Mix well.

4. 

   Step4:Put cowpeas in the pot. Boil with water for 5 minutes. Strain to dry.

5. 

   Step5:Heat the oil to 60% heat. Stir fry the eggplant strips and remove. Leave the remaining oil in the pot.

6. 

   Step6:Stir fry the onion, ginger and garlic. Stir fry the cowpea until the surface is slightly dry. About 1 minute.

7. 

   Step7:Add eggplant.

8. 

   Step8:Let's release the soy sauce and chicken essence. Stir evenly. Start the pot.