1, choose a long eggplant, and cut the eggplant with a knife at a 45-degree angle, not through every knife. After cutting one side, turn it over and cut the other side. After cutting, the eggplant will keep opening;
2. Cut chopped green onion, garlic, red pepper and a small piece of pork;
3. Prepare a small bowl with 2 tablespoons of bean paste and 1 tablespoon of tomato sauce;
4, prepare a bowl to beat 2 eggs, a tablespoon of flour, add water to make a paste, and make it into a paste to pull it up;
5, roll the eggplant in the batter, evenly wrap the batter, be careful not to break it;
6. Heat the oil. When it is 50% hot, fry the eggplant in a pot, turn on low heat, fry the eggplant thoroughly until golden brown, and take out the oil control;
7. Now make a fish-flavored sauce: 2 tablespoons of white sugar, 1 tablespoon of aged vinegar, 1 tablespoon of soy sauce and a little pepper. After stirring, add a few drops of soy sauce and put on the background color, and mix well for later use;
8. After fully sliding the pan, stir-fry minced meat, pour minced meat into chopped green onion, minced garlic and pepper, stir-fry garlic, pour bean paste and tomato sauce, stir-fry red oil in bean paste, pour some water along the pan, then pour the fish-flavored sauce just now, put less cooking wine to remove fishy smell, stir the soup evenly, add a little water starch and stir until the soup is thick and bubbly, and turn off the fire to get the soup.