1. Tools/raw materials: beef, eggplant, onion ginger, garlic, Pixian watercress, cooking wine, egg white, starch, oil, salt, soy sauce and other seasonings.

2. Cut the eggplant into small pieces, sprinkle some salt and marinate for 1 minutes, then pour out the salted black water and wash it with clear water.

3. Cut the beef into pieces about the size of eggplant, and hang it with cooking wine, half egg white and appropriate amount of starch.

4. Pour the oil into the pan, heat it, then pour the eggplant into the frying pan, fry until the eggplant is golden yellow, and then remove it to control the oil.

5. Leave a proper amount of oil in the pot, and pour the beef into the frying pan. The time should not be too long, so the beef will not be tender when the fire is too big.

6. Clean the excess oil in the pan, leaving only beef, add a tablespoon of chopped bean paste, add chopped garlic and minced onion and ginger, and stir-fry to taste.

7. Stir fry the fried eggplant together for a while, add a little sugar, and then add a little salt and chicken powder to taste.