working methods
1. Wash eggplant, cut off the head and tail, and evenly cut into 3 sections; Chop onion, ginger and garlic.
2. Cut each eggplant into strips.
3. Pour proper amount of cooking oil into the pot, heat it to 70% heat, and then add tomato strips. (Chopsticks measure oil temperature: cold oil temperature 1-2 heating. Chopsticks don't react when put in oil. This time is suitable for frying nuts, such as peanuts, and also for frying sauces. Low oil temperature is 3-4% of heat. Chopsticks are placed in oil, and there will be tiny bubbles around them, which are generally used for cooking, sliding, oil frying and other dishes. The oil temperature is 5-60% hot. If you look carefully, there will be ripples on the oil surface, and the bubbles around chopsticks will become dense, but there will be no noise, which is suitable for wok and cooking. High oil temperature is 7-8% heat. There are a lot of bubbles around chopsticks, which have a crackling sound and are suitable for frying or frying meat and fish. )
4. fry until the surface is golden, take it out, turn to high fire and boil the oil again, put the eggplant in the pot again, fry for 20 seconds, and take out and drain the oil for later use. Re-frying can reduce excess oil in eggplant.
5. Leave the bottom oil in the pot, pour the minced meat and stir fry until it turns white.
6. Add the bean paste and onion, ginger and garlic, and stir well.
7. Pour in the fried tomato strips, then pour in the soy sauce and water starch and mix well. (Water starch is dry starch mixed with water to increase the viscosity of sauce)
8. Stir fry until the sauce thickens.