1. Wash the eggplant, cut into several pieces, and then cut into small pieces
2. Soak the cut eggplant in water and sprinkle it with some salt (grandma taught me to do this)
3. Cut the lean meat into cubes, add salt and cornstarch and mix well, prepare garlic and green onion
4. Saute the minced garlic first, then fry the minced meat
5. Stir-fry until golden brown, multiply and set aside
6. To make the eggplant easier to cook, I bite the eggplant in the microwave for two minutes before frying it to make the eggplant soft
7. Pour the oil and fry the eggplant (you can add more oil to the eggplant to absorb oil)
8. Because the eggplant is easy to be cooked when it is bitten in a microwave oven, in order to ensure the shape of the eggplant, it is not advisable to stir frequently with a spatula. Use more "shaking pot" (it is a bit similar to the action of a senior chef to toss a pot)
9. Fry until almost, add lean meat and stir fry for a while
10. Sprinkle some chopped green onion and "shaking the pot" for another minute
11. Pour in a little soy sauce, add salt, and seasoning with chicken essence, and it's ready to cook
12. Served with sauce-flavored minced pork and eggplant finished picture
13. Still the dish in memory
