Eggplant sliced and then shredded, sprinkle salt marinade half an hour, clenched dry water.

Tenderloin shredded, put oil, a little soy sauce, soy sauce, starch, stir, marinate for 15-20 minutes.

Cut the carrots into julienne strips and fry them in a pan of oil until they change color.

Cut green onion, ginger, garlic (more, delicious), cilantro cut into pieces, standby.

Put twice as much oil in the wok as you normally would for stir-frying, pour in the oyster sauce and cooking wine, and then stir-fry the shredded pork until it changes color, then put in the chopped green onion, ginger, garlic, and carrots for a while.

Pour a little soy sauce on the shredded eggplant and put a little salt on it.

Put the cilantro section stir fry, put a little water and stir fry for a while, out of the pan.