1. Prepare two purple eggplants, cut both ends into sections, put them directly into an atmospheric steamer, and steam them on high fire for 8 minutes. Prepare a piece of pork belly, slice it and chop it. Cut some chopped green onion, minced garlic and millet pepper rings for later use.

Then take out the steamed eggplant, cool it a little, and tear it into long strips.

10 home-cooked eggplant The simplest fried eggplant.

2. Burn the oil in the pot, fully slide the pot, pour out the hot oil and add the cold oil, and pour the minced meat into the pot to stir-fry the fat inside.

Then add a spoonful of bean paste and a spoonful of Chili sauce, stir-fry the sauce until fragrant, stir-fry the red oil, and add onion, garlic and millet pepper to stir-fry the eggplant quickly and evenly.

10 home-cooked eggplant The simplest fried eggplant.

3. Pour a spoonful of water, add appropriate amount of soy sauce, salt and pepper, and continue to stir fry for 2 minutes, so that the eggplant can absorb the soup and taste. After 2 minutes, add a proper amount of chicken essence, steamed fish and soy sauce, stir well, then sprinkle with chopped green onion, and the minced eggplant with less oil and less rice will be ready.