Raw material:

       Laoganma flavored water tempeh70g,Fresh eggplant (two) 450g, lean meat 40g, vegetable oil 300g, fresh green pepper 5g, fresh red pepper 5g, ginger 4g, garlic 4g, bitter garlic seedlings 5g, Gordon Urox powder 20g, salt 2g, soy sauce 4g, white sugar 1g, vinegar 2g, water 50g.

How to do it:

       1. Wash the eggplant and cut it into 7-8 segments lengthwise from the end of the veins of the eggplant stem. Apply 15g of dry gordon powder evenly on the inner surface of the eggplant segments and set aside. Chop the lean meat into mince, shred the ginger, slice the garlic, and fresh green peppers. Dice the fresh red pepper; cut the bitter garlic sprouts into small pieces, take 5g of gorgon powder, add 50g of water, and mix thoroughly to make water gordon powder.

       2. Heat the vegetable oil until it is seven-mature, fry the eggplant valves in a pan, and fry them in two steps. Fry until the outer surface of the eggplant valves turns dark in color, and the inner surface of the eggplant valves turns light yellow, and the whole thing softens (about 2 seconds). 30 seconds), remove from the pan and let it sit for 2 minutes. After the skin of the eggplant halves has cooled down, fry again for 30 seconds. Remove from the pan and cut the eggplant into two sections evenly, then put it on a plate according to the shape of the eggplant.

       3. Leave 30g of base oil in the pot. Add shredded ginger, garlic slices, diced fresh green peppers, and diced fresh red peppers to the pot and sauté until fragrant. Add minced meat and stir-fry for 20 seconds. Add Laoganma flavored water and tempeh and stir-fry for 20 seconds. Add water. Stir-fry gordon flour, bitter garlic sprouts, salt, sugar, soy sauce and vinegar until the water boils. When the soup becomes thick, take it out of the pot and pour it on the surface of the eggplant wedges.