1. Cut eggplant into small pieces;
2. Spicy garlic and millet mince;
3. Adjust the ingredients and juice, in no particular order, pour 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, and half a tablespoon of sugar, then pour into half a bowl of water and mix well, then pour in a small spoonful of starch and mix well again. ；
4. Pour a small amount of starch into the eggplant several times, and stir evenly, so that the diced eggplant is covered with a thin layer of starch;
5. Heat oil in a pan, pour in the diced eggplant, and fry until the surface is browned;
6. Then pour in the minced chili and minced garlic, continue to stir-fry to get a fragrance, and then evenly pour the pre-mixed sauce, bring to a boil over high heat, and collect the juice over medium and small heat;
7. When the sauce is almost dried, add the chopped green onions and stir evenly to get out of the pot;
Tips:1. If the eggplant is too dry to be coated with starch, it can be washed with water;
2. The taste of the sauce can be adjusted according to your preference, or you can add tomato sauce, balsamic vinegar, etc. to make it sour and sweet;
3. When frying the diced eggplant, you can also replace it with frying, and the taste will be different;
