1. Cut the eggplant in the middle, and cut the cruciform knife on the skin surface, so it is cooked, tasty and beautiful.

2. The oil in the pan is hot. Put the eggplant in the oil pan and fry until the skin is soft.

3. Take out the oil control, and be sure to control the net point.

4. Stir-fry minced meat with base oil and add chopped green onion after discoloration. Stir-fry with northeast miso to make it fragrant.

5. Put some water and push the eggplant into the pot, being careful not to scatter it.

6. Shake the pot slowly, simmer for 10 minute, and add the chicken essence.

7. Sprinkle minced pepper, minced garlic and minced coriander.