Prepare the ingredients, minced garlic, ginger, onion, a small amount of pepper, octagonal granules, and two other cuts of garlic.
Cut the eggplant, or any shape you like.
The oil is hot, and the peppercorns, onions, ginger and minced garlic are fragrant.
Put in the eggplant (see later tips).
Eggplant stir fry until the section. Add appropriate amount of cooking wine, soy sauce, soy sauce, sugar and turn it up. Add water to the two small octagonal lids for a little while.
When the soup is quickly dried, put the appropriate amount of salt and flavor according to your taste. Sprinkle the whole cloves with a kitchen knife, and mix thoroughly. Dip two drops of sesame oil out of the pan.
You can also sprinkle with the right amount of parsley or put the bean paste according to the taste.
These are the spices I use.
1. Eggplant eats oil, so don't let it go or not. 2. If you don't like peppercorns, you can use pepper powder instead. Or put the peppercorns first after the oil is hot, then scent the peppercorns and then add the scented ginger and garlic. 3. Finally, the raw garlic is very important. The taste of sprinkling and not sprinkling is absolutely the same. It is more conducive to the taste of garlic juice. 4. Finally put two drops of sesame oil to enhance the taste, but can not put more, do not like to eat can not let go. This dish is not a meat and oil.