1. Wash the eggplant and cut into strips. (Because it needs to be stir-fried, don’t cut too much, it’s not well cooked, and it sucks a lot of oil)
2. Add oil in a hot pan (a little more oil, the eggplant absorbs oil, and more oil will be fragrant)
3. Add the minced garlic and sauté fragrant, add the minced meat,
4. Add the soybean paste, stir fry evenly,
5. Pour the eggplant, stir fry,
6. After half-cooking, add appropriate amount of chili noodles and pepper powder to season with appropriate amount of salt.
7. Stir-fry until it is nine mature, add half of the chopped green onion, stir-fry evenly, and sprinkle with the remaining half of the chopped green onion.
Tips:If you have spicy sauce, you can put the spicy sauce directly instead of the chili noodles.
The amount of oil must be grasped carefully. When the amount of oil is just right, the bottom of the pan will not get oily. If there is a layer of oil on the bottom of the pan, it means that there is more oil. Next time, pay attention to it and put a little less.
Finally, add salt according to the saltiness of the sauce. If the taste is enough, you don’t need to add it.
