Round eggplant 1, moderate amount of mutton. A little onion, ginger and garlic. I also put some pepper to taste, so don't put it if you don't like it.

2.

Peel the eggplant and cut it into hob blocks.

3.

Put the cut eggplant into the pot, add a little starch and wrap it evenly.

4.

Add oil to the pan, heat it to 50%, then add eggplant pieces and fry them over medium heat until golden brown.

5.

Take out the fried eggplant and set aside. Actually, it's delicious and a little sweet at this time ~

6.

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

7.

Cut the onion into large pieces, slice the ginger, cut some garlic into minced garlic, and cut the pepper into small pieces.

8.

After the mutton is fried, add pepper and ginger slices and stir fry.

9.

When the skin of the pepper wrinkles, add the chopped shallots and stir-fry to give a fragrance.

10.

Then add boiling water, and some mutton is enough. Turn to medium heat and stew for an hour.

1 1.

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

12.

When the soup is dry, you can turn off the fire. Add garlic and stir it a little.