Preparatory work:
1. After washing the eggplant, remove the pedicle and dry it, because the back needs oiling, and it is easy to leak oil if it is not dried.
2. Add appropriate amount of water to the bean paste and mix well for use.
Practice steps:
1, put the dried eggplant on the chopping board, put a chopstick on the left and right, cut a knife every 1cm, then turn the eggplant over and repeat the above cutting method on the other side of the eggplant. This cutting method is actually a coconut shell knife. The cut eggplant can be elongated like a lantern, mainly to make it easier to taste.
2. Put the pot on the fire and pour in enough oil. When it is heated to 50%, add eggplant and fry eggplant, then take it out and drain the oil. Remember not to fry the eggplant for too long in this step, otherwise it will be old and soft.
3. Pour out the oil of fried eggplant and leave a little base oil. After heating, put it in a wok with chopped green onion, then stir-fry minced meat in the wok, and then add pepper noodles and cooking wine in turn.
4. Pour the prepared bean paste into the pot, add the fried eggplant and stir well. Add water starch and collect the juice.
Supplementary explanation:
1, eggplant is fragrant when it is oiled. If you don't like to eat too much oil, you can leave out the oiling step. Just put the eggplant in the pot and cook it for a while.
2, eggplant does not have to be cut into coconut shell knives, you can cut it into any shape you like, without affecting the taste of the dish.