Cooking Steps

1. 

   Step1:Prepare ingredients - cut eggplant into strips. Peel and dice pork. Dice garlic, ginger, scallion, garlic and pepper.

2. 

   Step2:Cut eggplant-a-eggplant into strips and wrap with dried starch.

3. 

   Step3:Deal with eggplant B - change the eggplant strip wrapped with starch into a knife according to the size of the pot. Put a small amount of oil in the pot. Put in the cold oil and cut the eggplant. The eggplant skin is downward. Fry eggplant over low heat until it is cooked. About 7 minutes. The eggplant is coated with starch, which can avoid excessive oil inhalation, and can better maintain the original taste of eggplant.

4. 

   Step4:Deal with eggplant C - as shown in the picture, fry eggplant. Dish and let cool.

5. 

   Step5:Processing eggplant d-tear the eggplant hand in the air into thin strips as shown in the figure and place it in the plate.

6. 

   Step6:Deal with the sauce a - stir fry the minced pork in small heat. If the meat is thin, add some oil. I'm a little fat. The oil is saved.

7. 

   Step7:After processing the sauce b-stir fry the fat. Put in half of the green onion, ginger and garlic. Stir in the soy sauce. Stir well. Add water and a small amount of sugar and simmer for a while. The amount of water should not exceed the minced meat.

8. 

   Step8:Treat the sauce with c-lake powder. Turn off the heat and pour in the remaining diced onion, ginger and garlic, garlic moss and spicy millet.

9. 

   Step9:Pour the sauce on the eggplant.