3 to 4 long eggplant.

50 grams of minced meat

Half an onion

Yellow rice wine, soy sauce, sugar, salt and water.

-Steps-

1.3 to 4 long eggplants; Foreign? A little bigger, a little smaller. One or two pieces of minced meat

2. cut the onion into hob pieces, put it in the pot, add salt (a little more) and marinate for about 20 minutes. At this time, the water seeps out and the eggplant becomes soft. Rinse it with water, squeeze it out and put it on a plate.

3. The pot is hot, and the oil in the hot pot (a little more oil, eggplant eats oil) is put into the eggplant and fried, and the heat is medium. I felt very dry at first. Slowly, when the eggplant is dry, the oil will seep out, and when it is soft, it will be taken out of the pot and put in the basin.

4. Pour the oil into the oil pan again and put the foreign ones? Add (don't cut it too finely), stir-fry until fragrant, pour in minced meat, and continue to stir-fry until the onion and minced meat are cooked.

5. After eggplant, onion and minced meat are mixed, stir-fry, pour a circle of yellow wine along the pot, stir-fry, release soy sauce, water (not much), sugar (a little more) and salt, and stew over medium heat without covering. You can taste the soup when it is thick. If it is salty enough, it can be cooked.

6. Take a close-up. Although there is no pepper, it is delicious. You can try eggplant!