1. Eggplant cut into small pieces, sprinkle moderate salt marinade for ten minutes, the black water out of the marinade pour off, wash with water

2. Beef cut into and eggplant about the same size of the block, with cooking wine, half of the egg white and appropriate amount of starch hanging slurry ~ ~ ~ (this is an important step to make the beef smooth and tender ~ ~ )

3. Pour into the frying, frying until the eggplant golden brown after fishing oil control (want to lose weight, please go through the hot water again)

4. pot to leave a moderate amount of oil, will be poured into the beef sliding frying time can not be too long, the fire will not be tender beef

5. pot of excess oil poured clean, only the beef, add a tablespoon of chopped doubanjiang sauce, add chopped garlic and onion and ginger stir-fried to taste

6. . the fried eggplant together to go in and stir fry for a few moments, add a little sugar, and then add a little salt and chicken powder seasoning can be (the bean is very salty, add less salt)