Sauce-flavored minced pork and eggplant

Overview

When I was a child, I loved the eggplant fried by my grandma. Every time I fried eggplant, I would always think of that familiar taste.

Wash the eggplant, cut into several pieces, and then cut into small pieces
Soak the cut eggplants in water and sprinkle some salt on them (my grandma taught me to do this)
Cut the lean meat into cubes, add salt and cornstarch and mix well. Prepare the garlic and chopped green onion

$Sauce-flavored minced pork and eggplant step 3$
First, saute the minced garlic until fragrant, then stir-fry the minced meat
Fry until golden brown and set aside
In order to make the eggplants cook easier, I microwaved them for two minutes before frying them to make them soft
Pour the oil and fry the eggplant (you can add more oil as appropriate, and the eggplant will absorb the oil)
Because eggplants are easy to cook after being cooked in a microwave oven, in order to ensure the shape of the eggplants, it is not advisable to stir-fry frequently with a spatula. Instead, use a "shake pan" (which is somewhat similar to the action of a senior chef tossing the pan)
Fry until almost done, add the lean meat cubes and stir-fry for a while
Sprinkle some chopped green onion and shake the pot for another minute
Pour in a little soy sauce, season with salt and chicken essence, and you're ready to serve
Picture of the finished product of sauce-flavored minced pork and eggplant for rice
It’s still the same dish in my memory