1. Round eggplant cut into thick slices
2. Add salt, soy sauce, five-spice powder, sesame oil, edible oil, water, cooking wine and stir clockwise (because we don’t eat green onions, so we don’t put green onions and ginger)
3. Touch the mixed meat thinly on the eggplant
4. Eggplants coated with meat
5. Because there is so much meat, I took a green pepper and turned it around and hollowed it out and stuffed it with meat
6. Steam on the steamer for about an hour. It’s hard to wear with chopsticks. The eggplant is very soft.
7. A lot of water came out and it was cooked
8. Two pieces of eggplant in some soup, my favorite bibimbap is ok
Tips:1. In fact, if you have a pressure cooker, it can be done in about half an hour, but I don’t dare to use the internal one.
2. The eggplant is better to be thicker and less meaty, or it feels all meaty when you eat it at the end
3. If you think the eggplant is tasteless, you can finally pour some light soy sauce and sprinkle a little salt on the eggplant on top, and then pour the juice on the eggplant several times with a spoon (decisively pirate the version by yourself, there are many shortcomings, and gradually improve)
