2 eggplant, 3 mushrooms 1, Mao Cong, minced meat 100g, minced garlic, minced green pepper, Jiang Mo, chopped green onion, oil, seafood sauce, starch, water and edible oil.

A spoonful of sugar

working methods

1. Cut the eggplant in half (in order to shorten the time and make it taste better), cut the flowers at will or hollow it out in an inverted triangle (in order to make it taste better), and keep the fallen eggplant for later use.

2. Dice mushrooms and Mao Cong at will.

3. Add half minced garlic and minced meat to the bowl, add a little white wine+soy sauce and marinate for 3-5 minutes.

4. After the eggplant is cut in half, wipe the starch on the incision, shake it and remove the excess starch for later use.

5, add cooking oil to the pot, add eggplant and eggplant cloves and fry for 8-9 until cooked.

6, another pot, add a little oil, Jiang Mo, garlic stir fry.

7. Add bacon and diced mushrooms and stir fry.

8. Add green and red peppers and stir fry+sugar.

9. Add soy sauce, consume oil and thicken water starch.

10, then pour into the fried eggplant, stew slowly, and serve with chopped green onion.