1, raw materials: 1 long eggplant, a small piece of pork tenderloin, 1-2 tomatoes, appropriate amount of onion, ginger and garlic, appropriate amount of corn oil soy sauce, appropriate amount of salt and sugar chicken essence.

2. Peel the eggplant and cut it into pieces with a thickness of 1.5 cm, and then cut it into small squares.

3. Put two spoonfuls of salt in the eggplant and marinate it.

4. Peel tomatoes and cut them into small pieces.

5. Wash the pork tenderloin and cut it into cubes. Use a little salt, white pepper, lemon juice, and starch water to grab it evenly.

6. Slice ginger. Cut the onion into chopped green onion, and cut the garlic into two pieces.

7. Squeeze the water out of the eggplant diced by hand.

8. Pour the corn oil into the hot pot on fire and quickly pour the diced meat into the stir fry. After all the diced meat is cooked, it can be taken out of the pot for use (you can put more oil).

9. Add onion, ginger and garlic to the remaining oil in the pot and stir-fry.

10, pour in diced eggplant, stir-fry until soft, add a little light sugar, stir-fry and color, then add tomatoes and stir-fry until soft, and serve as soup.

1 1, add diced meat and stir-fry, add salt and chicken essence to taste, add a little boiling water and glug for a while, then turn off the heat and plate after the soup is thick.