50 grams of minced meat

Eggplant 250 grams of food.

Onion 10g pilgrim food

Ginger 10g pilgrims food

Garlic 15g

Onion 10g pilgrims food

5 grams of salt

5 grams of monosodium glutamate phase grams of food.

5 grams of chicken powder

5 grams of cooking wine

Starch 10g

5 grams of sesame oil

5 grams of soy sauce

5 grams of sugar, 5 grams of food.

5 g pepper

Rice vinegar10g food.

Oyster sauce 15g

Recipe practice:

1. Slice eggplant, peel it, cut it into 2 cm thick slices with a top knife, and then cut it into strips with a knife.

2. Put the minced meat in the dish for later use.

3. Chop onions, ginger and garlic, and chop leeks.

4. Heat 300 grams of salad oil in the pot to 70% to 80% heat. Put the tomato strips into a basin, stir them evenly with starch, cook them in an oil pan and pour them into a colander for later use.

5. Leave about 10g of oil in the pot, heat it with high fire, add minced meat and stir-fry until cooked.

6. Add 30 grams of soy sauce, oyster sauce, onion, ginger and garlic, and leave 5 grams for later use.

7. Add cooking wine, salt, monosodium glutamate, chicken powder, pepper, sugar and rice vinegar, add about 50 grams of water and bring to a boil.

8. Hook the water starch into juice, add the blanched tomato strips and stir well.

9. Cook, dish and sprinkle with chives.