2. Cut the eggplant in half from top to bottom, and then cut the eggplant surface into fish scales with a knife. Slits are cut on the surface of eggplant in one direction, and then cut in the other direction, so that the surface of eggplant becomes fish scales. Divide the modified half eggplant into four parts.
3. Cook the oil in the pot. When the oil temperature is 60% hot, add eggplant, fry until soft and pick it up for use. Garlic and ginger are cut into fine powder, and onion is cut into sections.
4. Put the oil oozing from eggplant into the pot. When the pot is hot to 50%, pour in Sichuan spicy bean paste and stir fry. When the oil turns red and the water in the bean paste is almost dry, add the chopped garlic Jiang Mo. After the fragrance comes out, pour in minced meat, stir-fry and pour in sweet Chili sauce, stir-fry and pour in fried eggplant and salt, stir well and add a little water. When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add chopped green onion.