1. Break the long eggplant into two sections directly into the pan
2. Flanging while pressing, preheat the water, and squash the eggplant
3. Cook until the eggplant is completely soft, fry the yellowish eggplant and put it out of the pot
4. After the frying pan is hot, add the minced meat
5. Discolor the minced meat, add the chopped green onion, ginger, and minced garlic, continue to fragrant
6. Continue to add the red pepper, stir and put onion mate sauce, oyster sauce, thirteen incense, continue to stir fragrant
7. Add the original eggplant and stir well
8. The eggplant comes out first when it's ripe.
9. Finally, take out the red pepper and put it on a plate
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