1. Wash the eggplant, remove the pedicle, peel off the pedicle, peel off the flower skin, and cut a knife in the middle. Don't cut it too deep, just cut it from the middle of the eggplant. Please refer to the picture. 2. Soak the eggplant in salt water for about 10 minute, which helps to remove the bitter taste of the eggplant and the eggplant will not turn black.

Melt the cream in a pan over medium heat, add onion until fragrant, then add ground beef and stir-fry until the meat becomes discolored, then add diced tomatoes and green peppers, seasoning salt, pepper and Chili powder. Stir-fry for 3 or 4 minutes, then turn off the heat and set aside.

1. Prepare another frying pan, add frying oil and boil hot oil. 2. Drain the eggplant soaked in salt water, dry it one by one with kitchen paper towels, fry it in a hot oil pan until the skin is brown, and then turn it over and fry it. Be careful that the fire is not too big. 3. Stir-fry the eggplant, take it out of the oil pan, drain the oil, and put it into the pan in turn, with the incision facing up. Then slowly open the incision of the bag with a spoon,

Sprinkle some salt evenly in each eggplant bag with a salt pot. 4. Use a spoon to slowly put the fried onion powder into the eggplant bag, as shown above. Add about a cup of cold boiled water to the red pepper ketchup and stir well with a spoon.

Pour the evenly stirred tomato sauce into the pot filled with eggplant as shown in the figure, and then put the chopped green pepper and tomato slices as shown in the figure to make a big fire. Turn off the fire after boiling, cover the pot and simmer for at least 15-30 minutes. It tastes salty. Be sure to open the lid in the middle to see if the soup is dry and heat the water properly. Turn off the heat until the soup thickens.