Eggplant 1 piece, diced, 60 ml of soy sauce, 60 ml of chicken soup, 3 g of hot sauce, 4 g of sugar, 8 g of black pepper 1 g of oyster sauce, 8 g of corn starch, 60 ml of water, 2 heads of garlic, mashed, 4 green onions, chopped, 6 g of fresh ginger powder and 25 g of medium-sized shrimp.

method of work

1. The eggplant is peeled and cut into 2.5cm cubes. Mix the soy sauce, chicken soup, hot sauce, sugar, black pepper and oyster sauce in a medium bowl. In another small bowl, mix corn starch and water for later use.

2. When the fire is high, spray a layer of anti-sticking oil in a large deep pot and leave it for a few minutes to make it hot. Stir-fry garlic, half of onion, ginger and shrimp for 3-5 minutes until it turns brown. Add minced beef and stir-fry for 3 minutes, stirring frequently until brown.

3. Pour the eggplant into the pot and stir fry together, pour the prepared soy sauce seasoning on it, cover the lid and adjust it to medium-low heat for 15 minutes, and turn it over from time to time. Pour the prepared starch juice in and stir until it thickens. Finally, add the remaining onion and sesame oil and stir.