1. 1 round eggplant, appropriate amount of mutton. A little each of onion, ginger and garlic. I also added some chili to enhance the flavor, but if you don’t like it, don’t add it.

2. Peel the eggplant and cut into hob pieces.

3. Put the cut eggplant into a basin, add a little starch, and coat evenly.

4. Add oil to the pot and when it is 50% hot, add eggplant pieces and fry over medium heat until golden brown.

5. Remove the fried eggplant and set aside. In fact, it is quite delicious at this time, a little sweet~

6. Leave a little base oil in the pot, add the mutton pieces and fry until golden brown.

7. Cut the onion into large slices, slice the ginger, cut part of the garlic into minced garlic, and cut the pepper into small pieces.

8. After the mutton is fried, add chili and ginger slices to stir-fry until fragrant.

9. When the skin of the pepper becomes wrinkled, add the chopped green onions and stir-fry over high heat until the aroma is released.

10. Then add boiling water, just enough to cover the mutton. Turn to medium heat and simmer for an hour.

11. After 1 hour, pour in the fried eggplant, add salt and turn to high heat to reduce the juice.

12. When the soup is dry, turn off the heat, add minced garlic and stir-fry slightly and it is ready.

Hope to adopt it!