Ingredients

　　Eggplant2 pieces

Oil, as needed

Salt, as needed

　　ChiliAs needed

　　Diced chili peppersAs needed

ShichuanBean pasteSauceAs needed

　　Lemon juiceA little bit

　　Sugar, as neededA little bit

Moonlight oyster sauce, as needed

Spring onions, as needed

　　GingerAs needed

　　Stir-fried EggplantSteps

1. Wash the eggplants, cut them into long strips, and soak the strips in water for a moment to prevent browning.Pour in slightly more oil than usual in a wok, and heat it up over high fire until seven-tenths hot.Fry the sliced eggplant strips until they are soft and slightly golden. Use chopsticks to remove them one by one.2. Squeeze outlemon juice

and set aside.3. Cut the spring onion leaves into thin strips, place them in water to form spirals;minced garlic

and dried chili peppers cut into small pieces.4. In a wok with a little oil heated to six-tenths hot, add the chopped dried red chili pepper, diced chili peppers, and Shichuan bean paste, stir-fry until fragrant.

5. Add the fried eggplant strips and stir-fry evenly.

Add minced garlic, sugar, moonlight oyster sauce, and salt.6. Pour in lemon juice, stir-fry evenly before serving.

7. Garnish with spring onion strips after serving.

Tips

1. When stir-frying the eggplant strips, if they appear dry, you can add a little water.

2. Control the amount of lemon juice; add it drop by drop until the dish has an appropriate tangy flavor.

Use lemon juice instead of vinegar for a fresher and more natural taste.Use lemon juice instead of vinegarfor a fresher and more natural taste., the taste is fresher and more natural.