This is a simple, easy to cook, delicious, low-salt and low-oil home-cooked dish.
Cut the eggplant into two or three sections, then cut the knife into a thick strip of the index finger, apply a thin layer of oil to the pan, and spread the eggplant strip in the pan. Take a slight burnt yellow to the sides and take it out.
After the wok is hot, put a proper amount of oil. Stir-fry the meat with 50% or 60% hot. When it becomes white, add the onion ginger and minced garlic, then sauté the chopped bean paste.
Then pour a little cooking wine, add a little raw color, pour the eggplant and stir fry evenly, then add a little hot water, cover the lid for three minutes, add a little chicken powder when the soup in the pot is finished, stir fry Evenly turn off the fire.