1. Prepare the ingredients: wash the eggplant and remove the stalks for use, a few cloves of garlic for use, and a spoonful of bean paste for use.
2. Cut the eggplant into hob pieces and put it in a basin filled with purified water to prevent oxidation and yellowing, so that the astringency (yellow water) of the eggplant can be soaked.
3. Peel the garlic and cut into cubes for later use.
4. Wash the tenderloin and cut into pieces for later use.
5. Pour an appropriate amount of blended oil (about a bowl) in the hot pan. When the oil is 50% hot, pour in the drained eggplant and let it pass for about eight minutes.
6. When the eggplant is soft, drain the oil and put it on a plate for later use.
7. The drained eggplant is ready.
8. Leave a little base oil in the pot, add diced garlic and stir fry for a fragrance.
9. Add minced meat and saute until fragrant.
10. Add the bean paste and stir fry until fragrant.
11. Add appropriate amount of hot water and cook for five minutes.
12. Add the eggplant cubes and stir-fry evenly. After two minutes, sprinkle in a little chicken essence to taste.
13. Sprinkle a little sesame seeds on the pan and serve.
14. Finished product.
Tips:The bean paste has a salty taste, so no need to add salt to this dish!
