1. Wash the eggplant, remove the stalk, divide into three parts, make a cross knife or multiple knives from the cross section, marinate for 5 minutes, then squeeze out the water;
2. Minced garlic, chopped scallion;
3. Heat the pot with a proper amount of oil. When it's 50% hot, put the eggplant with the flower knife into the pot. Fry the eggplant over medium heat until it's soft and yellow on all sides. Take it out;
4. Put in the bottom oil, add garlic when it's 30% hot, fry into golden yellow, then add soy sauce, oyster sauce, sugar, salt and some water. Bring to a boil over high heat, then put in eggplant mound, heat for 2-3 minutes, collect the juice.