1. Peel the eggplant and cut it into dices. Cut the fat and lean meat into pieces with a length of 3.6 cm, a width of 2 cm and a thickness of 0.3 cm.

2. Pour the vegetable oil into the pot, heat it, fry the eggplant until golden brown, and take out and drain the oil.

3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.