1. Cut the meat into pieces and add pepper, marinate in cooking wine for 10 minutes, cut the eggplant into hob cubes and add a little salt to marinate for 10 minutes, mince the onion, ginger, and garlic. After the starch is soaked in water, pour the excess water
2. Put the wet starch in the meat section and add a little oil to stir evenly
3. Add half a bowl of water to the bowl, add soy sauce, salt, and 1/3 tablespoon of starch and stir to make a bowl of juice
4. Add oil to the pot and heat it to 70-8% hot, add the meat section and fry it until the shape is finalized, remove it, increase the oil temperature and re-fry the meat section until the outer coke and the inside are tender and remove it for use
5. Add the eggplant and fry until soft and reddish, remove the oil
6. Leave a little oil in the pot, add the green onion, ginger, and garlic until fragrant, pour in a bowl of juice and heat until thick
7. Add the fried meat and eggplant, stir-fry evenly, and serve
Tips:The meat should be fried twice.
