1) Add cooking wine and sweet noodle sauce to the meat stuffing, pour into Jiang Mo, stir well, and marinate for 10 minute;

2) Peel, wash and cut eggplant into small pieces, and cut green pepper into small pieces;

3) Pour oil into the pot, and add eggplant strips when the oil is 70% hot. You will find that eggplant absorbs all the oil quickly, so don't add any oil at this time. When the eggplant is fried and softened, some oil will escape from the eggplant. Take out the fried eggplant for later use;

4) Leave the bottom oil in the pot, stir-fry the meat until it becomes discolored, shovel it to one side of the pot with a shovel, stir-fry the chopped green onion with the oil in the pot for a few times, add bean paste and lobster sauce, stir-fry until fragrant, then mix with minced meat, and then add eggplant and green pepper and stir-fry evenly. [ 1]?