1. Add appropriate amount of salt, cooking wine, soy sauce, ginger starch, etc.
2. Divide the eggplant in half, then cut (not too deep)
3. This way the meat will not fall off easily.
4. Fill the eggplant with meat and put it on the frying side (fry the meat first)
5. Add water to the pot, add various seasonings, cook the eggplant softly, and thicken the pot at the end.
Tips:1. The meat must be stirred just a little.
2. I find that the eggplant is not easy to soften in the middle, so just cook it a little.
3. Frying eggplant is very oily, try to fry the meaty side as much as possible. Less oil and healthy~
