Yuxiang Eggplant

Yuxiang Eggplant

1. Remove the stems of the purple eggplant, wash and cut into small pieces, and drain the water.

2. Pour the minced meat into a spoonful of rice wine and stir to make a slurry for a while.

3. Pour a small amount of edible oil into the pot and stir-fry the eggplant.

4. Add a small amount of oil and stir-fry the eggplant again. Stir out the oil removed from the eggplant, stir-fry until it becomes slightly soft and serve again.

5. Chopped green onions and ginger.

6. In another oil pan, saute the minced meat until it changes color.

7. Add ginger and minced garlic.

8. Add a spoonful of Pixian bean paste and stir fry.

9. Add eggplant and stir fry together.

10. Add half a bowl of water, then add a small amount of soy sauce, add an appropriate amount of sugar, chicken essence, seasoning, and heat to collect the juice.

11. Finely chop green onions.

12. Sprinkle with chives and serve.

13. Finished product. The fragrance is overflowing!