How to make eggplant and roasted beans

The method of cooking eggplant with green beans is as follows:

Ingredients: 300 grams of eggplant and 200 grams of green beans.

Accessories: 10 grams of dried chili pepper, 5 grams of soy sauce for steamed fish, 3 grams of oil, 2 grams of MSG, and 3 grams of chicken essence.

1. Cut the beans into sections, cut the eggplant into long strips, chop the ginger and garlic, and mix the oyster sauce, soy sauce, and salt with water to make a juice and set aside.

2. Fry the beans in a hot oil pan. The vegetables will be cooked easily and can be picked up after a short frying.

3. Fry the eggplant as well. Eggplant absorbs more oil. You can press it hard when picking it up to squeeze out a lot of oil. Remove the oiled beans and eggplant for later use.

4. Leave a little oil at the bottom of the pot and sauté the ginger and garlic until fragrant, add the beans and eggplant and stir-fry.

5. Pour in the prepared sauce and stir-fry, reduce the sauce over high heat, and add some dried chili to make it more delicious.