1. The eggplant should be kept for a few days, and the surface is a little wrinkled.
2. Lay the breaded eggplant flat, cut it through with the tip of a knife, cut three times from left to right, don't cut both ends.
3. After turning 90 degrees, cut three times in the same way, and the cut looks like the picture.
4. Brush a thin layer of oil in a large spoon or directly onto the surface of the eggplant.
5. Fry the eggplant over medium-low heat until the eggplant becomes soft, and carefully batter.
6. Take out the fried eggplant, directly add the meat and stir fry.
7. Add the bean paste, stir fry a few times, and pour in some water.
8. Cook until thick and pour over the fried eggplant.
1. The eggplant should be kept for a few days, and the surface will be wrinkled, so that the moisture will run away a lot. When frying, the moisture will run quickly, and it will not be easy to break the oil when the water meets the oil.
2. When frying the eggplant, the skin of the eggplant should be fried, which is more fuel-efficient. So only cut off the middle part, so that the moisture runs quickly, and the eggplant will cook quickly.
3. When frying the eggplant, it is necessary to reduce the heat slowly, and turn it without going into the pan to prevent it from sticking.