Minced meat, chrysanthemum, eggplant

1. Raw materials.

2. Cut the eggplant into sections before cutting it with a cross shaped knife.

3. Cut eggplants.

4. Sprinkle a little salt and corn starch on a plate.

5. Take a small and deep pot, deep fry the eggplant in hot oil with the cross blade facing downwards.

6. Fry until slightly yellow.

7. Add oil to the wok and stir fry garlic until fragrant. Then add light soy sauce, tomato sauce, and a little white sugar.

8. Add an appropriate amount of water.

9. Cover the fried eggplant and cook for 2 minutes.

10. Because long eggplants are very tender, burning them for 2 minutes is enough.

11. Carefully place the eggplant on a plate, pour over the soup in the pot, and sprinkle with chopped scallions.