Wash the eggplant and shred it into strips (hand tearing is better than knife cutting, believe me) for later use, cut three cloves of garlic in half, chop the green onions and open the onion leaves separately, pat the meat into minced meat, and pat some starch on it for later use (at first, I wanted to make minced meat, but I thought it would be ugly on a plate, so I changed it to minced meat temporarily).

Heat oil in a hot pan, the oil content is less than half of eggplant, fry the tomato strips until golden and soft, and take them out.

Pour out the hot oil, leave a little oil, stir-fry minced meat, stir-fry minced garlic, stir-fry with soy sauce until the meat is cooked, and take out.

Observe the amount of remaining oil in the pot, and pour the soy sauce into the pot. After heating, add the soy sauce, squeeze the juice until it is cooked, and add a little vinegar to refresh it.

Pour in the fried tomato strips, stir well, add half a bowl of water, add sugar, cover the pot and stew. Stew until the juice is immediately collected, add the other half of garlic and stir well.

Spread tomato strips on the bottom of the bowl, cover with fried minced meat, and finally sprinkle with chopped green onion leaves.