1 Wash and cut eggplant, slice garlic, mince ginger, and cut Flammulina velutipes and wash.

Add 1 tsp salt to eggplant, mix well and marinate for 10 minute to kill the black water in eggplant.

Wash eggplant with clear water and wring it out for use.

4 Put 1 tsp oil in the pot. When the oil is hot, stir-fry the garlic slices in the pot.

5 Put the minced meat into the pot, add 1 teaspoon of cooking wine and half teaspoon of soy sauce, and stir well.

6 Pour the eggplant into the pot, add 1 teaspoon soy sauce and stir well.

7. Put the Flammulina velutipes into the pot and stir well.

8 Cover and stew for 7 minutes.

9 After turning off the fire, add 1 teaspoon of oyster sauce and half a teaspoon of sugar, stir well, and then take out the pot.