1. Cut the ginger, garlic, and shallots into cubes, the tenderloin into cubes, and the eggplant into strips.
2. Freshly fried eggplant. I don't like to eat greasy eggplants, so I put a little more oil in the pot and stir fry. It is recommended to stir fry with a low fire, so that the eggplant absorbs less oil and can still fry golden brown.
3. Fry the eggplant until golden brown and serve on a plate.
4. Scallion, ginger, garlic and minced garlic, add the diced meat. Stir-fry until golden brown, pour in cooking wine soy sauce. At this time, add the diced tomatoes and fry them very beautifully, and then add the soybean paste.
5. Add a small amount of water, pour the eggplant after the soup boils. Cover the pot and simmer for a while, so that the eggplant will be softer.
6. Use starch to thicken before being out of the pot for a bright color.
Tips:Because the soy sauce is saltier, remember to add less when adding salt.
