The eggplant is cut into long strips of forefinger, and the meat is marinated with starch salt and a little water.
Pour the oil into the pan and stir the oil three times. After the heat, fry the eggplant until the eggplant is soft. (The eggplant is very oily. The secret of the eggplant dish is the oil.)
A little oil in the pot, fragrant ginger, a spoonful of Pixian bean paste fried red oil.
Stir in eggplant and meat.
The fish sauce is coming! Soy sauce vinegar and sugar are mixed into the pot at a ratio of 1:2:2. Cut the garlic into garlic and put it into the pan. At this point, you can add a little water to cook the eggplant for a while. If you have a casserole, you can move it into the casserole.
Thicken the juice, if you have green onions, sprinkle a better look.
The secret of eggplant is oil. If you don't want to eat so much oil, you can heat it in the microwave beforehand to make the eggplant soft. But still it is delicious!