First, there is no water, which is easy to stick to the pot; Second, the skin is too old, so you have to peel it, otherwise it will be difficult to swallow. There are too many seeds.

After washing the eggplant, cut the eggplant into pieces with an oblique knife, and then change the knife into silk. Put it on a plate for later use.

Cut the meat into shreds, put it on a plate for later use, and prepare some Chili oil, chopped green onion and coriander.

Turn the gas on medium heat, and when the pot is hot, add half a spoonful of peanut oil. When the oil is hot, add Chili oil and stir-fry slightly, then pour the meat into the pot and stir-fry. When the meat turns golden brown, add eggplant, add some salt and stir fry back and forth.

Season the eggplant when it is not cooked in water, and add a little soy sauce and vinegar. Stir fry for two or three minutes. When the eggplant is fully cooked, add a little sugar, stir-fry it back and forth a few times, and then turn off the heat. At this time, pour the prepared coriander into the pot, turn it over a few times, and let the coriander blend into the dish. Then the dishes can be cooked. A plate of spicy and hot, sweet shredded eggplant is ready.