1. Wash the eggplant and cut into strips. Mince ginger and garlic.
2. Mix 3 scoops of vinegar, 2 scoops of sugar, 1 scoop of soy sauce, 1 scoop of starch, and appropriate amount of water into a sweet and sour sauce for later use.
3. Put the eggplant directly into the pot and stir-fry to get the moisture out, then remove it and set aside.
4. From the frying pan, stir-fry minced ginger garlic and Pixian bean paste to create a fragrance.
5. Add eggplant and continue to stir fry.
6. Add the adjusted sweet and sour sauce and stir-fry until the juice is thick and ready to go out of the pan.
Tips:1. There are many ways to not absorb oil in eggplant. You can pickle it with salt before frying to get the moisture, or you can put it in the microwave oven and heat it to collect the moisture.
2. Pixian Doubanjiang has a salty taste, this dish does not need to add salt, if the taste is more serious, you can add salt as appropriate after you taste it.
3. This dish is also delicious with minced pork or beef.
