1. Clean the eggplant.
2. Wash the meat, chop and marinate with oil and salt for preparation, wash and chop the green onions.
3. Chop the chili and soak the tempeh in water for 2 minutes.
4. Cut the eggplant in half, take half and cut in half, then cut into small triangles, soak in water for 2-3 minutes and drain for later use.
5. Heat the pan and put the oil and salt to heat 70%. Add a little water to the eggplant and stir fry in the middle. The amount of water should not exceed 10ML.
6. After the eggplant becomes soft, add the meat and tempeh and stir fry.
7. Add chili, garlic and chives and stir fry.
