Minced Pork, Beans and Eggplant

Overview

How to cook Minced Pork, Beans and Eggplant at home

gently with the palm of your hand Mince the meat, peel the eggplant and cut it into strips, cut the beans into three times the normal length for frying, cut the onion, ginger and garlic and set aside.
Put more oil in the pot and start frying the eggplant. Don’t make the heat too high, otherwise it will burn. Keep stirring until the eggplant is soft and cooked. Place it on a plate and set aside
Pour in an appropriate amount of oil and start frying the beans until they bubble and set aside
Pour the remaining oil from the beans into the minced meat and stir-fry, add a little ginger and garlic and continue to stir-fry. Pour in an appropriate amount of Pixian bean paste and then add the eggplant and stir-fry (because the bean paste is salty, there is no need to add any more salt)
Use one spoon of oil, one and a half spoons of light soy sauce, four spoons of boiled water, pour into the eggplant and simmer, stir-fry the eggplant
If you like the eggplant softer, you can simmer it for a while, then add an appropriate amount of green onion and chicken essence, then put it on the plate