Ingredients: 2 eggplants (purple skin, long), 50 grams of minced meat.

Accessories: vegetable oil, 10 grams of bean paste, 5 grams of green onions, 10 grams of garlic, a little salt, 5 grams of water starch, and a little light soy sauce.

How to make minced eggplant

1. Wash the eggplant, remove the head and tail, cut the eggplant into three sections, and mince the onion and garlic for later use.

2. Cut the eggplant into strips.

3. Pour an appropriate amount of cooking oil into the pot, heat until 7 min, then add the eggplant strips.

4. Fry the eggplant strips until the surface is golden, then remove them. Turn the heat to boil the oil again, put the eggplants back into the pot and fry again for 20 seconds, take them out, drain the oil and set aside. (Frying again can reduce the excess water in the eggplant)

5. Leave oil on the bottom of the pot, add minced meat, and stir-fry until white.

6. Add bean paste, green onion, ginger and garlic and stir-fry evenly.

7. Pour the fried eggplant strips into the pot, then pour in the light soy sauce and water starch, and stir-fry evenly.

8. Stir-fry until the sauce is thick and serve.

9. Finished product.