How to cook braised eggplant is delicious and simple. It is the best way to eat fragrant eggplant.

1. Material: eggplant 320g, cooking oil 360ml (2 tablespoons), scallion 1 teaspoon, Jiang Mo 1 teaspoon, bean paste 1 teaspoon, vegetarian soup 240ml (or clear water), a little Chili oil and white powder 65438.

2. Wash the eggplant, cut it into 4 parts, and then cut it into pieces with a thickness of 1 cm. Wash the green onions and cut them into sections for later use.

3, the pot is hot, and the oil is 360 ml. Add eggplant slices and fry until soft. Put them away and drain them for later use.

4. Reheat the pan, add two spoonfuls of oil, add Jiang Mo, onion and bean paste and stir-fry until fragrant. Add eggplant, pour in stock, season with salt and sugar, and sprinkle with Shaoxing wine. Turn down the heat and cook slowly until the juice is thick. Add a proper amount of cold water to the white powder, mix well, pour into the pot to thicken, and pour in Chili oil. Serve.