1. Add cooking wine, salt and ginger juice to the mashed meat, mix well
2. I bought 2 white eggplants for the first time.
3. Cut the eggplant diagonally, don't cut off between 2 slices
4. Put the minced meat in it, not too much
5. Dip some cornstarch to seal the meaty area in the middle
6. Put a little oil in the pan, put the prepared eggplant clip in the pan
7. Fry over a low heat, then evenly pour a little oil, turn it over and continue to fry, and pour a little oil at the same time, fry until golden brown on both sides and set aside
8. Mince ginger and garlic, garlic moss, red pepper diced
9. Stir fragrant ginger garlic, garlic moss and chili in a frying pan
10. Add some light soy sauce, sugar, vinegar, salt, sweet noodle sauce, oyster sauce and water to the bowl and stir to form a juice
11. Pour the adjusted juice into the minced ginger and garlic and boil together
12. Put the fried eggplant clip into the juice
13. Slowly boil over a low fire, then drizzle with sesame oil
14. Just take out the pan and put it on the plate
Tips:Put a little oil in the pan where you started frying the eggplant, and then pour the salad oil into the pan several times!
Don't have too much mashed meat in the middle of the eggplant!
