How to braise double eggplants (eggplant + tomato)

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  1.Cut the required ingredients and set aside.Cut the eggplant into pieces and roll until fast.Add a spoonful of salt and marinate for a few minutes.This way you don't need to add a lot of oil when frying the eggplant, and it tastes healthier.Peel the tomatoes and cut into pieces, and mince the ginger, onion, and garlic.
  

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  2.Put an appropriate amount of oil in the pot, wait for the oil After it warms up, add the eggplants to the pan and fry them (that is, deep-fry them).Wait until the eggplants turn golden brown, drain off the oil, and set aside.
  
  

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  3.There is a little oil left in the pot , add ginger, onion, garlic and pepper and stir-fry.After the aroma comes out, add tomatoes and mix well and continue to stir-fry.When tomatoes are soft, add an appropriate amount of oyster sauce and continue to stir evenly.

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  4. Then pour in the eggplant you just cooked and continue to stir-fry evenly.Add a small amount of boiling water and cook over low heat for two minutes.The eggplant will basically take on the flavor.Then add a small amount of prepared water starch, stir evenly, and it's ready to serve.

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  5. Remove from the pot and sprinkle with chopped green onion.