1. Wash the eggplant and cut into pieces with a hob, or peel and cut into long strips
2. Cut the ginger, onion, garlic, millet pepper and set aside
3. Prepare the seasoning, add the amount as shown in the picture for each eggplant
4. Add oil to the pot, wait until the temperature of the oil in the pot comes up, pour in the cut eggplant, fry it and remove the dry oil
5. Pour out the oil in the pot, stir-fry the minced meat to change its color, add ginger, onion, garlic, red millet pepper, hot sauce, rice wine to fragrant, add water and other prepared seasonings, then pour the oil-controlled eggplant, and wait in the pot. The soup is thickened, and the pot is placed on the plate
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