Wash the eggplants, do not cut them with the first knife, and then cut them with the second knife. Cut them into eggplant boxes. Fill the eggplant boxes one by one with the prepared meat filling. Prepare. 5. Heat the oil pan. The prepared minced eggplant boxes are put into the pot and fried. After frying, take it out, put it in again and fry it again, take it out and let it cool down. Chop the garlic into minced garlic paste and use a bowl of sauce. In the bowl, put two spoons of light soy sauce, one spoon of oyster sauce, one spoon of MSG, minced garlic, and if you want it spicy, add the millet pepper cut into rings.

Wash and mince the green onion, separate the green onion leaves and green onion whites, mince the ginger, mince the garlic, mince the coriander, cut the millet and pepper into rings, wash the eggplant, dry it with kitchen paper towels, and cut it into strips from the head down. , do not cut off the eggplant base, make it into a mop shape. First, we clean the eggplant, no need to peel it, and cut it directly into hob pieces. Next, put the eggplant in a basin, add a spoonful of vinegar, and an appropriate amount of water, stir and soak. Wash and mince the pork. It is best to use lean meat from the front legs. It does not require so much firewood to eat. Then put it in a bowl and marinate it. Add 1 gram of salt, 1 gram of chicken essence, and 1 gram of beer. Use it cleanly. Grab it with your little hands and set aside.

Cut the eggplant into strips, add an appropriate amount of salt to marinate it to remove the water, squeeze out the water, add starch and mix well, so that the eggplant will not absorb so much oil and will be softer and more delicious! First, we prepare two larger eggplants, and then steam the eggplants in a pot (can be grilled over fire). After they are cooked, tear the eggplants and let them cool. Prepare the ingredients, cut the green and red peppers into small pieces, mince the meat, and mince the garlic. , heat the oil in the pan, put the minced meat and garlic into the pan and stir-fry until fragrant. Add the green and red peppers.

Wash the pork and cut into pieces, then chop the meat into strips by hand. Heat oil in a hot pan, sauté garlic until fragrant, add pork, soy sauce, and salt and stir-fry until fragrant. Pour excess water into the steamed eggplants and put them on a plate. Seasonings: appropriate amounts of salt, sweet noodle sauce, sugar, sesame oil, and light soy sauce. Water starch (one tablespoon of cornstarch + four tablespoons of water, appropriate amounts of vegetable oil, minced garlic, minced ginger, and chives). Wash the eggplant, cut into long strips with the skin on, soak in cold water for 15 minutes, remove and drain.