1. Cut the long eggplant in half and cut into strips
2. Heat the cooking oil in the pot and add the chopped green onion and garlic until fragrant
3. Then add the minced meat, stir fry quickly, and fry until the minced meat changes color and is cooked for about 7 minutes
4. Put the Pixian Douban into the pot and stir-fry to get the red oil
5. Then add the soybean paste and stir-fry thoroughly
6. Put the chopped eggplant into the pot and stir-fry quickly evenly
7. Add white sugar and beef noodles/chicken bouillon and stir-fry evenly
8. Stir-fry until the eggplant becomes soft, then pour in pure water, simmer for about 3 minutes, and finally collect the juice on high heat
Tips:1. Eggplant is a very easy to oxidize ingredient. Just cut the eggplant before preparing to fry to prevent oxidation and blackening
2. Minced meat itself contains a lot of fat, so there is no need to put too much edible oil when starting to cook the oil in order to reduce the intake of fat
