1. Cut the eggplant into strips and marinate in salt for 20 minutes.
2. Then wash the marinated eggplant.
3. Squeeze out the water and set aside.
4. Put the oil in the pan, add the eggplant and stir fry. Need to add salt here.
5. Then when the eggplant is fried, no water will come out. Stir fry until you find that the amount of eggplant has decreased. Beat out and put in a casserole.
6. Put cabbage leaves in the casserole. Then put the eggplant in the casserole.
7. Put oil in the pot. Stir-fry ginger and garlic.
8. Then add minced meat and stir fry. Add salt and dark soy sauce.
9. Then put a small amount of water. Put all the water in the casserole.
10. Bring to a boil on high fire. Turn to low heat and cook for 20 minutes.
11. Cooked and put in. chopped green onion.
Tips:This one is relatively light. If you like to eat greasy. I'm going to deep-fry the eggplant before cooking
