As a northeast person, eggplant is mostly stewed, oily and heavily seasoned. I prefer this light approach. With rice, cool ~


2 eggplant (purple skin, round)
A little pork
Proper amount of soybeans
A little carrot
A little scallion white
A little garlic
A little ginger
A little pepper
1 tablespoon fuel consumption
1 tablespoon soy sauce
A little sugar
A little salt


Step 1
Eggplant, carrot, diced meat, prepared onions, ginger, garlic, pepper, green beans

Step 2
Add a little salt to the diced eggplant, grasp well, and marinate for about ten minutes

Step 3
Heat the pot with oil, add pepper, onion, ginger and garlic and saute until fragrant.

Step 4
Add diced meat and stir fry until almost cooked

Step 5
The meat is almost cooked. Add other ingredients and stir fry

Step 6
Add a proper amount of salt, one tablespoon of oil, two tablespoons of soy sauce and a little sugar, stir fry until the eggplant is soft, and add a small amount of boiling water

Step 7
Heat over high heat for a few minutes until the soup is almost finished. Turn off the fire.