1. Prepare ingredients.
2. Cut the eggplant into long strips about seven or eight centimeters, mince garlic, cut small red pepper, and chop bean paste for later use.
3. Sprinkle a little salt on the eggplant strips, then mix well and let marinate for about 10 minutes.
4. After the eggplant is marinated, remove the excess water from the pot. Then sprinkle an appropriate amount of dried cornstarch, mix well and set aside.
5. Take a small clean bowl, then add cornstarch, sugar, chicken essence, light soy sauce, vinegar in turn, pour in half a bowl of water, and make a bowl of juice for later use.
6. Add appropriate amount of oil to the pan. After the oil is hot, put the eggplant strips in the pan and fry until the surface is slightly yellow, then serve.
7. Change to another pot, add a little bottom oil to the pot, then pour the meat into the pot and stir fry.
8. Stir-fry until the meat becomes white and mature, add bean paste and small red pepper, stir-fry well. Add minced garlic and stir fry for a fragrant flavor.
9. Put the eggplant strips in the pan and stir fry.
10. Pour the bowl of juice into the pot, bring to a boil, stir and stir evenly. Then turn off the heat and pour a little sesame oil to serve.
Tips:1. When choosing eggplant for this dish, it is best to choose long eggplant.
2. The skin of eggplant is very nutritious and it is best to leave it.
3. The amount of chili can be appropriately increased or decreased according to your own taste.
4. Bean paste has a salty taste. So when pickling eggplants, you must be careful when putting salt. If you put too much, you must wash it with water.
5. It is best to use a pan when frying the eggplant. This way, the amount of eggplant fried at one time is large, and it is also fuel-efficient.
