2. Prepare a piece of lean meat, take it out for deicing, wash it with clear water and drain it.
3. Slice or shred the lean meat, then put it in a bowl, add a little salt, soy sauce, cooking wine, vinegar, raw flour and other seasonings, knead and marinate.
4. Prepare eggplant, remove the head and tail, then wash it with clear water and cut it into thin slices by hob. You can soak it in salt water for a while and drain it for later use.
5. Prepare a little ginger and garlic and process it into shredded ginger and garlic. Open the induction cooker, add the right amount of oil, add ginger and garlic and stir-fry until fragrant, then add eggplant and stir-fry for a while.
6. After the eggplant changes color, pour in the marinated lean meat and stir fry for a while.
7. After frying, add salt, soy sauce, cooking wine and vinegar, add a little water, gather and stew for a while, drain the soup, taste it, and turn off the fire when appropriate!