1. Prepare ingredients
2. Soak the eggplant hob cubes in light salt water for five minutes and remove
3. Use clean kitchen paper or kitchen towels to absorb moisture on the surface
4. Chop ginger, garlic, pickled pepper, bean paste, chopped green onion, prepare a small bowl and pour a small bowl of water, add one teaspoon and a half dark soy sauce, two teaspoons sugar, and a teaspoon balsamic vinegar, mix thoroughly and set aside
5. Pour an appropriate amount of oil into the pot and heat until 70% hot. Deep fry the eggplant softly and remove the oil to control the oil for later use.
6. Leave a little oil in the pan and fry the minced meat until it changes color. Add a teaspoon of cooking wine
7. Add minced ginger, minced garlic, pickled pepper and bean paste
8. Stir fry for aroma
9. Pour in the fried eggplant and stir fry together
10. Add the prepared seasoning
11. Bring to a boil for two minutes, sprinkle with chopped green onion
12. Use a little cornstarch to make water owe, owe it to get out of the pot
13. Finished product
14. The delicious and soft eggplant with compound flavor is simply the best companion for rice!
