Xiaomi spicy is cut into rings for use.

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Chop garlic for later use.

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Mix spicy millet and garlic, then add 1 tbsp sugar, 1 tbsp oil consumption, 1 tbsp soy sauce, 3 tbsp soy sauce, 1 g salt, 1 tbsp vinegar and 5 tbsp water, and mix well for later use.

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Soak eggplant in salt water for a while, pick it up and drain it. Then squeeze out the water by hand, put it in a basin and put the starch. Then stir by hand, so that the eggplant is covered with starch, and it doesn't matter if you put more starch. Stir well and set aside.

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Put oil in a hot pan, stir-fry with minced meat, add some soy sauce, a little spiced powder and a little soy sauce to color. Stir-fry the pan for later use.

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After the fried meat foam is packed, there will be more oil If you want to eat less oil, you can pour the oil from the meat foam out of the exothermic pot, then add the eggplant, stir fry for about 2 minutes, turn off the heat, cover the lid properly, and let the eggplant soften as soon as possible, about 8- 10 minutes, mainly depending on the degree of eggplant softness. Soft eggplant will become a little transparent. You can't cover the pot for too long. It is recommended to eat several times, because eggplant should be stir-fried from time to time to prevent zooming. It can also soften eggplant in all directions.

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After the eggplant becomes soft, add the sauce prepared before, start stewing for a while, and then cover the pot for stewing, so that the eggplant will continue to soften. About 10 minutes.

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After the eggplant becomes soft, add the meat foam, continue to stir-fry, and stir-fry until the meat foam is dispersed. Add a proper amount of pepper and stew for about 5 minutes, which should be enough.

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Finally, the eggplant feels soft and rotten, and it is out of the pot. Add sesame oil and stir-fry until fragrant, then add chopped green onion and serve. The whole cooking process takes about 25-30 minutes.

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Sprinkle sexy chopped green onion after serving.

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Overall effect.

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skill

1, if there are many people and two eggplants, the amount of sauce is about 1.5 times.

2. There are many eggplants and the pot is too full. Eggplant should be fried twice, first stir-fry the soft part, then stir-fry the rest, finally pour in the first part, and then stir-fry together. That is, do step 6 twice.

When the sauce is cooked, the eggplant fully absorbs the flavor of the sauce, which will be very spicy. So I only put one millet spicy. If I can eat spicy food, I can put more millet spicy food. Or add a little bean paste.

4. It is suggested to cook in a non-stick pan, because the eggplant is covered with raw flour, and the iron pan may be easy to paste.