Panlong Eggplant

long purple eggplant, the knife and the eggplant are at a 90-degree angle, and the knife and the chopping board are at a 45-degree angle, and the knife and the cutting board are at an even and even blade. Turn the eggplant over, and the knife and the eggplant are at a 45-degree angle, and the knife and the eggplant are at a 45-degree angle, and the knife and the eggplant are at a 45-degree angle, and the knife and the eggplant are at an even and even blade.

Brush the surface of the plate with oil and place the eggplants on the plate. Add air to the pot, put the eggplant in, and steam over high heat for 8 minutes. Steam the eggplant until soft and take it out.

Heat the pot, remove an appropriate amount of oil, add minced lean meat and stir-fry until it changes color completely. After the color changes completely, add an appropriate amount of minced ginger, minced garlic, millet pepper rings, millet chili, and bean paste, stir-fry the dryness of the peppers, and stir-fry out the aroma of the sauce and minced meat. After sauteing, add the eggplant and add an appropriate amount of water, then add an appropriate amount of salt, sugar, dark soy sauce, and oil. Cook over medium heat while pouring the soup on the eggplant. When the soup is suitable, add an appropriate amount of chicken essence, sprinkle with chopped green onion, and serve.

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