1. Prepare all ingredients
2. Clean the eggplant, cut into sections, slice the garlic, mince the ginger, cut off the roots of the enoki mushroom, and clean it.
3. Add 1 teaspoon of salt to the eggplant, mix well and marinate for 10 minutes to remove the black water in the eggplant
4. Rinse the eggplant in clean water, dry it and set aside
5. Put 1 teaspoon of oil in the pot, put the garlic slices in the pot and sauté after the oil is hot
6. Stir the minced meat in the pan
7. Add 1 teaspoon of cooking wine and half a teaspoon of light soy sauce, stir-fry evenly
8. Pour the eggplant into the pot
9. Add 1 tsp of dark soy sauce and stir fry evenly
10. Put the enoki mushrooms in the pot and stir fry evenly
11. Cover and simmer for 7 or 8 minutes
12. After turning off the heat, add 1 teaspoon of oyster sauce and half a teaspoon of sugar, stir-fry evenly, and it will come out of the pan
Tips:1. The eggplant must be marinated with salt in advance to taste, and secondly, the eggplant with black water tastes better;
2. Rinse the marinated eggplant with water to remove excess salt and dry;
3. Add a little sugar at the end to make the eggplant taste more delicious.
