1. Pour the light soy sauce, starch, cooking wine into the minced meat and knead well.
2. Dice ginger, garlic, pickled peppers and green onions.
3. Steam the eggplant for 10-15 minutes, and steam until soft and cooked.
4. Heat oil, add pickled peppers, ginger and garlic, and stir fry until fragrant.
5. Stir-fry the minced meat and stir-fry to change its color. Boil half a can of beer for 2 minutes.
6. The taste is very fresh and seasoning, sesame oil, pepper oil, vinegar and stir-fry well, add the chopped green onion and stir well.
7. The eggplant is cut open with a knife at the end.
8. Pour the fried ingredients on top.
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