Ingredients: 4 snails, 4 cloves of garlic, 3 garlic sprouts, egg 1 egg, and appropriate amount of bean paste.

Seasoning: water, cooking oil, cooking wine, soy sauce, soy sauce, sesame oil and salt.

Start cooking—

①: Step 1: Take a large bowl, remove the pedicle of the prepared eggplant, change the knife and cut it into small pieces, put it into the bowl, add a proper amount of salt, stir it evenly, and marinate for 10 minute (a small amount of water can be added appropriately to increase the fluidity of salt to ensure that all eggplants can eat salt).

②: Take a small bowl, wash and drain the prepared pork, chop it into minced meat, put it into the bowl, add a little cooking wine and half a tablespoon of light soy sauce, stir evenly to remove fishy smell and enhance fragrance, then add an egg, stir evenly again to replenish water without sticking, and marinate for 10 minute (eggs can be omitted, and adding eggs is mainly to increase the tenderness and nutrition of minced meat).

③: Marinate eggplant while processing ingredients. First, wash the snail pepper and cut it into shreds with a knife. Remove the roots of garlic seedlings, wash and cut into pieces. Peel the garlic and cut it in half. Cut the garlic in half for later use.

④: At this time, the eggplant is almost salted. Pour out all the salt water, add enough water, grab it and wash it twice, and finally squeeze it out and put it in a bowl for later use (you can see that the eggplant used here is obviously less than half, and the foreign eggplant used here is a little hard, so I marinated it for 15 minutes).

⑤: Take out the pan, add half of the oil in the usual cooking and heat it. When the oil temperature is 50%, add all the marinated eggplant pieces and stir fry quickly until the eggplant becomes soft and fragrant. Turn off the fire and put it on a plate for later use.

⑥: Take the pan again, add proper amount of cooking oil, 1 tbsp bean paste, chopped garlic slices and garlic white, stir-fry until fragrant, and stir-fry until red oil is obtained.

⑦: After the red oil is fried, add the marinated minced meat and stir fry quickly until the minced meat turns white, then add the chopped pepper and stir fry evenly. ⑧: Stir-fry the peppers until soft, pour in a proper amount of soy sauce for color matching, and season with a little salt (note that salt needs to be added once to add the bottom flavor to the peppers and minced meat, not more salt).

Pet-name ruby: Stir-fry the eggplant to taste. Stir-fry the eggplant pieces together, pour in a little water, cover and simmer for 5 minutes until the eggplant is completely tasty and cooked.

Indications: finally, add the remaining minced garlic, add a little salt to taste, pour in a little sesame oil, stir fry evenly again, and serve.