1. Cut the eggplant into strips and marinate in salt for 10 minutes. Then grab the moisture. This way the eggplant will not absorb oil so much.
2. Cut tomatoes into small pieces. Prepare the green onion, ginger and garlic.
3. When the minced meat is cooked to 7-8 minutes, add green onion, ginger and garlic.
4. Add a spoonful of Pixian bean paste. Fried red oil.
5. Add tomatoes and eggplants in turn.
6. Stir-fried.
7. Add water first. Then add the sauce of the predetermined ratio.
8. Pour out a few spoons of soup.
9. Put in the wet noodles.
10. Simmer over medium heat for 10 minutes
11. Pour back the soup. Simmer for another five minutes. Mix well.
12. Sprinkle the chopped green onion when out of the pan. carry out!
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