1. Cut the lean meat into small cubes, add some light soy sauce, pepper, peanut oil, and chop into minced meat.
2. Mince ginger, green onion, and garlic separately.
3. Take a small bowl, add appropriate amount of water, salt, chicken essence, corn starch, two spoons of light soy sauce, and one spoon of oyster sauce to make a flavored sauce.
4. Cut the eggplant into strips and deep fry in a pot over high heat.
5. The fried eggplant is poured out to control the oil.
6. Leave the bottom oil in the pot, add the minced meat and stir fry to change the color.
7. Then add ginger, green onion, garlic and stir fry for aroma.
8. Pour the fried eggplant into the pot.
9. Add half a bowl of flavored sauce, bring to a boil, cover on low heat and simmer for three to four minutes.
10. Finished picture.
Tips:1. When the eggplant is fried, the oil temperature must be hot enough. After the fried eggplant, filter the oil again. The eggplant produced in this way can reduce the creamy taste.
2. The prepared sauce is salty by adding light soy sauce and oyster sauce, so the final amount of salt only needs a little.
3. The color of black-skin eggplant is too dark. It is recommended to use purple-skin eggplant to make the color look better.
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