1. Prepare ingredients
2. Cut the eggplant into strips and add half a teaspoon of salt to marinate for five minutes
3. Squeeze out the excess water from the marinated eggplant, set aside for later use
4. Pour an appropriate amount of base oil into the frying pan and cook until 50% of the heat. Stir-fry the minced meat until the color changes. Add a teaspoon of cooking wine
5. Add spicy millet, minced garlic, and minced ginger until fragrant. Add 2 teaspoons of light soy sauce and 1/3 teaspoon of chicken powder to taste
6. Pour the fried minced meat on the eggplant
7. Bring to a boil and steam for 15 minutes
8. Sprinkle with chopped green onions
9. Finished product
10. Finished product
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