1. Prepare the ingredients, cut the eggplant into long strips and marinate with salt
2. Add starch, light soy sauce, cooking wine to the minced meat, mix well and marinate for 10 minutes
3. Put oil in the pan, add the eggplant, fry until the eggplant becomes soft and remove
4. Leave the oil in the pot, add the minced garlic, ginger, and millet and stir fry until fragrant. Add the minced meat and stir until fragrant.
5. Add appropriate amount of cooking wine, pour in eggplant, stir-fry evenly, add salt, light soy sauce, white vinegar, and sugar to taste and serve.
6. Add a little peanut oil to the casserole, add the soaked vermicelli, the fried eggplant, and half a bowl of water. Bring to a boil and start eating.
