1. Cut the eggplant into small pieces, sprinkle some salt for pickling 10 minute, pour out the salted black water and wash it with clear water.

2. Cut the beef into pieces about the size of eggplant, and paste it with cooking wine, half egg white and appropriate amount of starch ~ ~ (this is an important step to make the beef smooth and tender ~ ~).

3. Pour the oil in the pan, heat it, pour the eggplant into the wok, fry until the eggplant is golden yellow, and then take out the oil control (please pass the hot water again if you want to lose weight).

4. Leave a proper amount of oil in the pot and pour the beef into the frying pan. The time should not be too long, and the beef will not be tender when the fire is big.

5. Clean up the excess oil in the pot, leaving only beef, adding a tablespoon of chopped bean paste, adding minced garlic and minced onion and ginger, and stir-frying to taste.

6. Stir-fry the fried eggplant together for a while, add a little sugar, add a little salt and chicken powder to taste (douban is very salty, add less salt).