1. Peel the eggplant and cut into strips.
2. Add a little salt, pickle for a while and let the water out.
3. Add cooking wine and a little water to the minced meat and mix well, and mix the appropriate amount of light soy sauce, oyster sauce, tomato sauce, sugar, salt, chicken essence, and water to make a bowl of sauce for later use.
4. Squeeze the excess water from the eggplant.
5. Add an appropriate amount of starch to the eggplant strips and beat well.
6. Pour oil in the pot and heat it up.
7. Add the eggplant sticks and fry for a while and fish out.
8. Leave the bottom oil in the pot, add chopped green onion and minced garlic until fragrant.
9. Add the minced meat and stir fry until the color changes.
10. Add the eggplant strips and stir fry a few times.
11. Add the sauce and continue to stir fry over high heat.
12. Add water starch to thicken.
13. Collect the juice over the fire.
14. Just put a few drops of sesame oil on the pan.
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