1. Add spiced powder, salt, starch and soy sauce to the meat stuffing, stir, and then marinate 15 minutes;

2. In the pickling process, the eggplant is cut into sections and divided into two parts, then the eggplant body is cut into arc pits with an oblique knife, a layer of starch is sprinkled in the pits, and the pickled meat stuffing is brewed into the pits;

3. Heat the oil in the pot, add the eggplant, fry until golden, turn it over and take it out for later use;

4. Add onion, ginger and garlic to the remaining oil in the pot, then add seasonings such as oyster sauce, and then put the prepared eggplant into the pot;

5. Add appropriate amount of boiled eggplant. After the juice is collected over high fire, add diced tomatoes and leeks. After collecting the juice, put it on a plate and eat it.