Tools/materials: two eggplants, two small packets of flour, 60g of meat, one spoonful of bean paste, two spoonfuls of soy sauce, half a spoonful of oil consumption, half a spoonful of soy sauce, half a spoonful of sugar and one parsley.

1, the eggplant is cut into such uniform long sections, then soaked in a larger container, and soaked in a proper amount of salt for a while to prevent blackening.

2, the meat is chopped into minced meat, first frozen in the refrigerator for a while and cut some.

3. Put the meat in a small bowl, add appropriate amount of soy sauce, pepper, cooking oil and cornmeal and marinate for a while.

The bean paste is chopped with a knife.

5. Add half a spoonful of oil.

6, two spoonfuls of soy sauce, half a spoonful of soy sauce.

7. Mix half a spoonful of sugar and set aside.

8, the oil in the pot, ginger and garlic foam is small and hot.

9. Pour the marinated minced meat into it and slide it until it is cooked.

10, pour the drained eggplant into the fire and stir fry quickly for two or three minutes.

1 1, just pour out all the juice in the bean paste bowl.

12, turn to low heat and stir-fry until the red oil is out of the pan, and the eggplant is a little soft.

13. Add hot water without eggplant. If the eggplant pieces are big, throw more water, otherwise the eggplant will not rot and taste bad.

14, almost one-third of the soup is thrown in, so use chopsticks and try to bury it in the soup.

15, cover the pot and continue stewing for about 5 minutes, depending on the soup and noodles.

16, finally finished.