4 eggplant (recommended long eggplant, more fragrant than round eggplant),

1 box of minced meat (about 300g),

Accessories: onion, garlic, edible oil,

Seasoning: starch, salt, sugar (rock sugar is better), soy sauce, soy sauce, aged vinegar, oyster sauce and white pepper.

Key secret juice formula:

2 tablespoons starch, 1/3 tablespoons salt, 2 tablespoons sugar, 3 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons vinegar, 2 tablespoons oyster sauce, 1 cent white pepper, 1 bowl boiled water.

Cooking steps:

1. Cut eggplant into strips (choose whether to peel it according to personal habits, I like to peel it), cut onion into chopped green onion, and cut garlic into minced garlic for later use;

2. Put the eggplant into a non-stick pan (without oil) and stir-fry until the eggplant becomes soft, the surface is slightly yellow, and the fragrance can be smelled, and it is served for later use;

3. Wash and dry the pan, and heat it with a little cooking oil. Stir-fry minced meat first, then add minced garlic and stir-fry until minced meat is broken and discolored, then add eggplant, stir-fry evenly, pour soul secret juice, stir-fry evenly again, cover the pot and stew for 2 minutes;

4. Open the lid to collect the juice, add the chopped green onion, stir fry evenly, and take the minced eggplant out of the pot.