( 1)

First cut the eggplant into corners or strips. The key is not to be too thin or too thin. A little weight is easy to make and tastes good.

(2)

Oiled (the best oil here is peanut oil).

Start the cold pot and put the oil and eggplant at the same time. There is no harm in a little more oil, and it can be recycled after frying. Slow fire is the key (friends upstairs won't get tired of it). Let the eggplant absorb a lot of oil first, stir-fry until it is oily, and then stop when it is no longer oily. You can cover it when frying. A large pot of eggplant can be operated at the same time. After frying, put aside and continue to filter out some oil.

(3)

Start the pot again and stir-fry minced meat with onion, ginger and garlic (one or two Xu). There is too much garlic. When minced meat turns from red to white, add half a bowl of water to make soup.

(4)

Add fried eggplant, add sugar, cooking wine, soy sauce, soy sauce and salt. Stir-fry for a while before cooking. Soy sauce must be very few, just for color matching. Other seasonings are adjusted according to taste.