Cooking Steps

1. 

   Step1:One eggplant. Wash it and cut it into slices. Novices are afraid to cut off. You can put a chopstick next to eggplant. Cut them all. Wet them in water. Take them out for use.

2. 

   Step2:Add some ginger powder, salt, pepper and cooking wine to the lean meat stuffing. Stir and beat to make the meat stuffing stronger. Put the meat into the eggplant folder.

3. 

   Step3:When the pot is hot, do not remove the oil. Turn the small fire and put it into the eggplant folder. Shake the pot. Turn the small fire and slow the Kang. Turn it over many times until the Kang on both sides of the eggplant turns yellow and then pour it out.

4. 

   Step4:Heat the pot and add the right amount of oil. Pour in ginger, minced garlic, millet and pepper rings and bean paste. Stir fry the eggplant over low heat. Add some water, salt, pepper, oyster sauce and soy sauce. Turn over the eggplant and cover the pot. Cook for two minutes. 2 minutes later. Open the lid and collect the juice. When the soup is right, add some sugar and chicken essence. Turn over the eggplant. When the soup is dry, sprinkle with scallion and turn off the fire. Delicious.

5. 

   Step5:Finished product drawin