1. Rinse the eggplant, remove the stalks, cut into large pieces, add salt, grab evenly, and marinate for about five minutes;
2. Squeeze out the salt water, put the starch in and grab it;
3. Put the bread crumbs and mix evenly.
4. Rinse the eyebrow meat and dice;
5. Put soy sauce, pepper, MSG, cooking wine, starch, and mix well.
6. Diced meat in oil heat and medium heat;
7. Fry until the diced meat is hard and remove.
8. Put the eggplants in each, fry it on one side, and then fry the other side;
9. Separate the eggplant pieces with a spatula while frying, and remove them after the puff pastry.
10. Save the base oil, low heat, add the bean paste, white sugar, dried sea pepper, pepper, ginger, garlic, and stir fry for a fragrance;
11. Pour in eggplant and diced meat;
12. Add vinegar and stir-fry on high heat, and then sprinkle with white sesame seeds.
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