1. Wash and peel the plum head meat
2. Slice and shred, then chop, no need to chop it into mashed meat
3. Wash black eggplant and cut into long strips
4. Heat medium and small pot, pour the eggplant and stir continuously
5. Until the eggplant loses water and becomes wrinkled, it can be served and set aside. The fire must be medium to small, otherwise it will burn easily. Clean the pot.
6. Put an appropriate amount of oil in a pan over medium heat, add minced ginger and garlic until fragrant. If you don’t stick to the pan, use less oil. I use an iron pan and put more.
7. Pour in the minced meat and stir-fry quickly evenly
8. Add pepper and continue to stir fry until the fat is oily
9. The oil has been simmered in two or three minutes. If you don’t like the meat to be too dry, you can shorten the time.
10. Pour the eggplant and stir fry evenly until the eggplant skin turns dark
11. Add soy sauce, oyster sauce and chili sauce, stir-fry evenly, sprinkle with chopped green onion and serve
12. Finished product
