Cooking Steps

1. 

   Step1:Prepare the necessary ingredients. Do not cut the onion and coriander. Cut the eggplant when cooking.

2. 

   Step2:First, wash the eggplant, remove the base and do not peel it. Cut it into about 1 inch thick slices.

3. 

   Step3:Then cut the scalpel into large pieces.

4. 

   Step4:Put it on the shade for three hours. Remove the moisture from the eggplant.

5. 

   Step5:This is the sun dried eggplant. Then I'm ready to cook.

6. 

   Step6:Put 500g of water, two ingredients, some soy sauce and some salt in the pot. Finally put 100g of soybeans in the pot. (soybeans can't be soaked. Raw soybeans should be boiled directly. Then soybeans will taste better.).

7. 

   Step7:Cook soybeans over low heat. Cook soybeans until they are 8 rip

8. 

   Step8:Then you can put the dried eggplant into the pot.

9. 

   Step9:Now it's time to cook eggplant. Because the eggplant has lost water in the sun, it can fully absorb the taste of the soup in the pot

10. 

    Step10:The eggplant is cooked. Put some chicken essence before going out of the pot. When going out of the pot, the soybeans will be nine ripe. Because this dish is cold. When it's cool, the soybeans will absorb the vegetable soup. By then, the soybeans will be just saturated.

11. 

    Step11:Mix the chopped shredded onion with coriande

12. 

    Step12:Sprinkle shredded onion and coriander on top of eggplan

13. 

    Step13:Put a small amount of oil in the frying pan. Put in pepper. Fried pepper oi

14. 

    Step14:Pour pepper on the dish while it's hot. This old Beijing traditional dish is made of salty eggplant. But this dish can't be eaten after it's done. It can't be eaten until it's cold. (it's better to put it in the fridge after it's cold. It's delicious.