1. Wash the white eggplant and peel it.
2. Cut in the middle.
3. Divide into nine pieces with a knife, don’t cut the bottom,
4. All four are so good.
5. Sprinkle starch and spread evenly
6. Cut onion into small pieces, chili into small pieces, mince green onion, ginger, garlic, goji berries, and minced meat, ready for use.
7. Heat the pot and put the rapeseed oil in 70% of the heat and put the eggplant.
8. Fry them all into yellow and remove the oil control.
9. Placed on the fish plate.
10. Pour the oil into the oil basin and leave a little oil, add the chopped green onion, ginger, garlic and fry until fragrant. Add the chili and stir-fry the meat evenly.
11. Add minced meat and cooking wine.
12. Add chicken broth. Add cooked eggplant, 3 grams of sugar, 3 grams of chicken powder, 3 grams of monosodium glutamate, appropriate amount of rice vinegar, appropriate amount of delicious and fresh soy sauce, and the sauce is thick.
13. First pick up the eggplant with chopsticks and place it, and cut the joint with scissors.
