Have a must-have meal! Easy to do!
Cut the tofu into small pieces, boil the water in the pot and simmer the tofu slightly (to remove the effect of the cardamom), remove and filter.
Eggplant washed hobs cut into pieces, (in order to prevent oxidative discoloration of eggplant) immersed in water for use.
Add a little soy sauce and raw flour to the minced meat, mix well and mix. (This way the minced meat will be more tasty and the taste will not be old)
The eggplant is drained, and the pan is heated to a proper amount of oil. After the oily eggplant is stir-fried, stir fry with a shovel to make the water transparent, and keep it in reserve. Leave the bottom oil in the pan.
Add some oil to the pot, add dried chili, minced garlic, ginger, pepper and sauté. Add the minced meat and stir fry. Put a little cooking wine and fry until the minced meat is broken.
Put the simmered eggplant, put the salt and stir fry for a while, the tofu is also served in the pan, then you don't need to stir fry (because the tofu is easy to break), add a little soy sauce, soy sauce, sugar shake the wok, soup Add some water to the boiling water, cover the lid and turn it to a small fire for about ten minutes.
When you have enough, you can gently shake the wok to adjust the taste under the Laoganma spicy sauce.
Get up and start!