Cooking Steps

1. 

   Step1:My eggplant is whole. Cut it in the middle. I divide one eggplant into nine parts. Don't cut it to the head. Heat the oil in the pot (put more eggplant oil in the oil). Heat the oil and put the garlic cloves (a little bit chopped). When it's fragrant, put the eggplant out and stir fry it (it's better to burn it in a non stick pot). Stir it until the eggplant is flat. Put the old soy sauce, sugar and raw soy sauce in the color. Add half a bowl of water. Cover the pot and stew.

2. 

   Step2:When the soup is almost ready for chicken essence, sprinkle some scallion on the plate (if the color is not red, pour some old soy sauce. If the taste is not salty, pour some raw soy sauce). Maybe my cooking in Shanghai will be more sweet. (friends who don't like sweet can control the amount of sugar by themselves