1 eggplant, 5g minced meat, 1 slice of ginger, 1 clove of garlic, 1 onion, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, 1/4 teaspoon of white sugar, 1/2 teaspoon of homemade Chili oil, 1/2 teaspoon of raw flour (dry starch), appropriate amount of cold water and appropriate amount of edible oil

1. Divide the eggplant into eggplant piers with uniform thickness

3. Take an eggplant pier, and make three cuts in the horizontal and vertical directions of the cutting surface with the blade, so that nine cells appear on the cutting surface to form a net structure

4. Pour a small amount of cooking oil into the pot and heat it to 3% to 4%

5. Put it into the eggplant pier and fry it with low fire

6. Fry until the eggplant pulp turns green on both sides and the surface appears. Stir-fry with a shovel

8. Stir-fry until the minced meat changes color, cut the onion, ginger and garlic into pieces, and stir-fry them in a pot

9. Pour 1 tablespoon of soy sauce into the pot

1. Add 1/2 teaspoon of salt and 1/4 teaspoon of sugar

11. Add 1 tablespoon of homemade Chili oil (traditional method does not have Chili oil, this step, Until the fragrance wafts out

13. The fried minced meat is placed on the bottom of the plate in a cross shape

14. The fried eggplant is placed on the minced meat, and the soup left in the pot when the minced meat is fried is poured into the plate

15. Put enough cold water into the pot, set up the steamer, pull a layer of plastic wrap on the plate, and put it on the steamer

16. Cover the lid. Pour it into a small bowl

18. Put the steamed eggplant on another plate, and put the minced meat on the surface of the eggplant

19. Put the soup decanted in the small bowl in a pot, and heat it on medium heat until the soup boils

2. Mix 1/2 teaspoon of raw flour (dry starch) and cold water into water starch, and pour it into the pot

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