1. Prepare the ingredients first, and squeeze the eggplant into small pieces by hand.
2. Warm the pan with cool oil, add more oil, because the eggplant absorbs oil, put enough at a time, and the eggplant is more delicious. Add the minced meat and stir fry to change the color.
3. Add garlic cloves. Stir fry a few times and then add the eggplant. Turn the heat to medium heat. If the heat is high, it will be easy to paste. After the eggplant is put in, press the eggplant with a spatula to slowly force out the moisture of the eggplant.
4. Add half a tablespoon of sugar and continue to stir fry.
5. Add dark soy sauce and season with appropriate amount of salt. Cover the lid and simmer over low heat for 3 to 4 minutes.
6. Add a little MSG at the end, and the chives are ready to be out of the pot
Tips:This dish must not be watered, even a little bit, the taste will change.
2. Simmer slowly over low heat, and slowly simmer out the water. Start pressing with a spatula to speed up the process. Don’t press the eggplant when it is almost simmered. It will break easily.
3. Eggplant and garlic are a perfect match, you can add more garlic.
4. Sugar can't be less.
