Cooking Steps

1. 

   Step1:Wash the eggplant, cut the first quarter and then cut it into sections. Touch the soft body with light color. There are no seeds in it. Sprinkle salt to control the water. Don't pinch hard. Turn it over a few times. The water will be concentrated at the bottom of the bow

2. 

   Step2:Remove the skin and chop the minced pork and add some ginger sauce. Mix well and leave for about five minutes

3. 

   Step3:It is recommended to fry and marinate the minced meat in a non stick pot. Oil ou

4. 

   Step4:Add the bean paste, stir fry the red oil, and serv

5. 

   Step5:Fry eggplant in oil pan. The surface is slightly golden yellow. Put it in the container with drip filter and wait for eggplant to cool down and let out the locked oil

6. 

   Step6:In addition, stir fry ginger and garlic in a nonstick oil pan. This step can also be done before frying minced meat

7. 

   Step7:Finally, pour the minced meat and eggplant into the pot together. Pour in the thickened ones (meal, cooking wine, soy sauce, sugar) and stir fry them for a few times. As before, use salt to help eggplant get rid of water. There is soy sauce in the thickened juice. Basically no salt is needed. If the soy sauce at home is low in salt, it can be adjusted according to circumstances

8. 

   Step8:In order to look good, I applied oil in the clay pot in advance. After heating, I poured the eggplant into the pot and then heated it and put it on the table. It would be nice to eat the hot pot vegetables in winter