Cut the eggplant into strips, carrots and silk. Ginger and garlic are minced, but not very thin. Thicker.
Half a piece of bean curd, with a bit of fermented milk, then soy sauce, and then a little vinegar and water, into a dilution, spare.
From the oil pan, first ginger and garlic, then the vegetables, then stir fry.
Add the sauce before, add a little water in a timely manner, and continue to cook for a while.
Add a little sugar, salt, then look at it yourself, because there is soy sauce, there is fermented bean curd, not light, but also look at the soy sauce. My soy sauce is very light ~
Sauce is very important...spread the bean curd with a spoon. Another vinegar is also very important~~~ but not much