1. Wash the eggplant and cut it evenly, don't cut it
2. Put the sliced eggplant in the pot and steam for 8 minutes
3. Dice lean meatballs, shiitake mushrooms, and carrots
4. Put the steamed eggplant in the pan and fry for 2 minutes
5. Add half a spoon of chicken powder, edible salt; 10ml of soy sauce, simmer for 2 minutes to taste the simmered eggplant, put it out of the pot and put it on the plate
6. Put the cut lean meatballs, shiitake mushrooms, and diced carrots into the pan and fry for 2 minutes
7. Add half a spoon of chicken powder, salt and simmer for 3 minutes
8. When braising lean meatballs, shiitake mushrooms, and diced carrots, cut the shallots
9. Put the shallots in the pot, add 10ml of soy sauce and stir fry for one minute
10. Add 10ml cornstarch liquid
11. Put the sauce mixed with cornstarch liquid evenly into the inside and outside of the eggplant ring
Tips:1) Eggplant cannot be steamed for too long
2) The steamed eggplant needs to be added to the pot before it tastes good
