(1) First, remove the pedicle of eggplant, then wash it, then cut it into small pieces, soak it in water, then drain it and put it in a basket for later use.

(2) Wash the meat, cut it into small pieces, put it in a bowl, add salt, add oil, add soy sauce, and add raw flour and stir evenly for later use.

(3) Clean the wok, fire, and pour more oil, so that I can fry the eggplant. When the oil boils, I'll just pour the drained eggplant in. After about three or five minutes, fish it out, drain it and put it on the plate.

(4) Pour the oil out of the pan, leaving a small part, and fire. When the oil boils, pour the meat in and stir fry. After the surface of the meat is broken, pour the fried eggplant in and stir fry. Then add salt, light soy sauce, add some sugar, continue to stir fry for one minute, turn off the fire, and after serving, sprinkle some onions directly on it.

2. Nutritional value of eggplant:

(1) The content of vitamin P in eggplant is very high, and every 1g contains 5 mg of vitamin P75. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.

(2) Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content, which can inhibit the proliferation of tumor cells in digestive tract.

(3) Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars put forward "12 methods to reduce cholesterol", and eating eggplant is one of them.