Sichuan style eggplant

Overview

A non-greasy eggplant dish.

Pour vinegar, cooking wine, starch, sugar, salt, water, and light soy sauce into a bowl to make a sauce.
Cut the eggplant into slices, and slice the green onions, ginger, and garlic.
Do not put oil in the pot, add eggplant.
Fry the eggplant until the water comes out, as shown in the picture.
Heat oil in a pot, add Pixian watercress, onion, ginger and garlic and stir-fry until red oil appears.
Add eggplant and stir-fry.
Stir fry a few times and add the sauce.
Stir fry a few more times and it's ready to serve.