Main ingredients: two eggplants, two small packets of noodles, and 60 grams of meat.

Accessories: one spoonful of bean paste, two spoons of light soy sauce, half a spoonful of oil, half a spoonful of dark soy sauce, half a spoonful of sugar, and one coriander.

Steps:

1. Cut the eggplant into long and uniform sections, then soak it in a larger container and add an appropriate amount of salt to soak it for a while to prevent it from turning black.

2. Chop the meat into minced meat and freeze it in the refrigerator for a while before cutting it.

3. Put the meat into a small bowl, add appropriate amount of light soy sauce, pepper, cooking oil and cornstarch and marinate for a while.

4. Use a knife to chop the bean paste into small pieces. This is our family’s secret recipe. If you like it, you can send me a private message.

5. Add half a spoonful of oil.

6. Two spoons of light soy sauce and half a spoon of dark soy sauce.

7. Mix half a spoonful of sugar and set aside.

8. Add oil to the pot, sauté the ginger and garlic over low heat until fragrant.

9. Pour in the marinated minced meat and spread until cooked.

10. Pour in the drained eggplant and stir-fry quickly over high heat for two to three minutes.

11. Pour all the sauce in the bean paste bowl just now.

12. Turn to low heat and stir-fry until red oil comes out and the eggplant becomes a little soft.

13. Add hot water that has not covered the eggplant. If the eggplant pieces are relatively large, there should be an appropriate amount of water, otherwise the eggplant will not simmer and the taste will not be good.

14. When the soup is about one-third thicker, throw in the noodles. The noodles are the kind of fried noodles you buy directly. You can use chopsticks to stir them up at the vegetable market or supermarket and try to bury them in the soup. Inside the soup.

15. Cover the pot and continue to simmer for about 5 minutes.