1. Dice eggplant, salt it, chop meat into powder, chop ginger and garlic into powder, and cut onion into chopped green onion.

2. Juice the eggplant for later use.

3. Put the right amount of oil in the wok and fry the eggplant until it becomes soft.

4. Put it aside.

5. Re-oil, put the pepper into a small fire to give off its fragrance, and take it out.

6. Saute minced ginger and garlic, stir-fry minced meat until it changes color.

7. Add garlic, barbecue sauce and soy sauce.

8. Stir the eggplant evenly. Sprinkle chopped green onion on 10, stir well and serve.