1. Dice green onion, mince garlic
2. Diced eggplant
3. Dice and dust with a little bit of water, sprinkle with cornstarch, mix well, and coat each diced eggplant with starch
4. Heat the oil in the pan, 70% hot, and fry the diced eggplants, always keeping the fire high. To be finalized, lift the shell and turn it over, otherwise it will be powdered. When the oil temperature is 70% hot again, re-fry for 20 seconds, and then re-fry for the third time in the same way. When the diced eggplant is taken out, there will be a buzzing sound.
5. Raise the pot again, put the oil on a low heat and stir-fry the minced meat, add the cooking wine, and remove the fishy
6. Stir-fried meat cubes are a bit crispy, next to light soy sauce, dark soy sauce, oyster sauce, sugar, chicken essence, stir fry for a while, add a little water
7. After boiling, thicken, thicken according to personal preference, as thick as possible
8. State after thickening
9. Add diced eggplant, minced garlic, turn off the heat and add sesame oil
10. Out of the pot and plate
