Wash lean meat and chop it into powder;

Ginger and garlic are minced, and onion is cut into sections;

Put the starch into a bowl and add water to make it wet starch;

Wash eggplant, cut it in half, spread a flower knife, add meat stuffing, fry it in a 60% hot oil pan, and take out the oil control;

Heat oil in a wok, add minced ginger and garlic and Chili sauce, stir-fry, add water, add soy sauce, refined salt, white sugar and monosodium glutamate, thicken with wet starch, and make spicy juice for later use;

Peel and shred onions;

Add butter to the iron plate and melt it. Add shredded onion and stir-fry until fragrant. Add fried eggplant, drizzle with spicy sauce and sprinkle with chopped green onion.

Iron plate tofu:

Cut tofu into triangular pieces, cut Flammulina velutipes and Capsicum into small pieces, slice auricularia, carrot, corn, mushrooms and ginger, and wash green beans for later use;

Fry tofu in hot oil for 1 ~ 2 minutes;

Boil all vegetable materials except pepper and ginger in boiling water 1 ~ 2 minutes;

Take 2 tablespoons of oil out of the oil pan and add pepper, ginger and? (c) stir-frying the material;

Add tofu, seasoning and a little water to cook, thicken with white powder, and serve on a hot iron plate.