1. Wash the eggplant. Cut diagonally with a knife, cut to one-third, and cut into thin slices one by one. Turn the eggplant upside down and cut into slices on the back.
2. Heat the pan, pour the oil, put the eggplants in, and fry the eggplants softly over a low fire.
3. Remove the oil control for later use.
4. Mix 1 tablespoon and a half Pixian hot sauce with 1 tablespoon of yellow sauce, a small amount of sugar and vinegar.
5. Dilute with an appropriate amount of water.
6. Mince ginger and garlic.
7. With the remaining oil in the wok, stir the minced ginger to fragrant, pour the minced meat, pour in the cooking wine and stir until the color changes.
8. Put in the fried eggplant.
9. Pour the sauce into the pot. The fire boiled.
10. Collect the juice on low heat, add minced garlic and serve.
Tips:1. The eggplant of the cutting knife can be marinated in advance with salt, it will not oxidize too fast, and it can also avoid a lot of oil absorption.
2. The saltiness of the sauce is enough, you don't need to add salt.
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