My own oil-soaked eggplant is steamed and softened before frying. It is usually oily outside, but it is too oily to eat at home.

Now let me introduce my own practice:

1. Wash eggplant and cut into pieces. Steam in boiling water for three to five minutes, just press the eggplant soft. Steamed and eaten. The color of this practice is not as good as that of the outside. )

2, garlic smashed into mud, meat smashed into the end.

3, put the right amount of oil in the pot, add garlic+minced meat+appropriate amount of salt, stir fry until the minced meat is fully cooked and loose. (It was originally fried until it was medium-cooked, so that the meat was tender.) Set aside.

4, put the right amount of oil in the pot (considering that there is oil in the meat, you can put less), add eggplant+Laoganma Douchi sauce+appropriate amount of salt (salt has been put in the minced meat, and the sauce is salty, so it should be reduced according to the taste)+brown sugar+appropriate amount of soy sauce+appropriate amount of water, stir-fry until the eggplant is tasty. Add the minced meat fried above and stir-fry until the color is one to one. Those who are used to adding chicken essence or monosodium glutamate can add a little. If you are not used to it, you can go straight out of the pot.