Ingredients: 250g of minced pork, carrot 1, 2 potatoes, onion 1, purple eggplant 1, appropriate amount of shredded cucumber, 2 tablespoons of cooking wine, 0.5 tablespoons of salt, 4 tablespoons of oil, appropriate amount of rock sugar, 300g of spring sauce and monosodium glutamate 1 tablespoon.

Exercise:

1. Pork belly stuffing, add 2 tbsp cooking wine and 0.5 tbsp salt, mix well 15 minutes, and dice all vegetables for later use.

2. Add 2 tablespoons of oil to the pot. When the oil temperature rises, add potatoes and carrots and stir fry. Then add the eggplant and take it out for later use when it smells good.

3. Add 2 tablespoons of oil to the pot and stir-fry the meat until it turns white. Add chopped green onion and freshly fried carrots, potatoes and eggplant and continue to stir fry.

4. Add the spring sauce, stir fry evenly, and stir fry for about two minutes. Add water to the pot, cook the sauce, add rock sugar for about 20 minutes, add appropriate amount of starch, and then take out the pot.