1. Add rice wine, salt, sugar, chicken essence, green onion and ginger powder, mix well
2. Don't cut the eggplant even with a knife. Cut off the eggplant with the second knife and so on
3. Pat the cornstarch in the middle and add the meat sauce
4. Jiang Guo puts the oil
5. Fry the eggplant folder thoroughly and remove it for later use
6. Leave a little oil in the pot and add green onion, ginger, chicken essence, rice wine, light soy sauce, salt and sugar water
7. Put in the fried eggplant clip
8. Cover and simmer for 2 minutes, then remove the juice from the pot
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