Materials/Tools: 2 round eggplants, 300g pork stuffing, steamer, oil 15ml, salt 1 tsp, 20ml cooking wine, soy sauce 10ml, 5g ginger powder, 2g pepper, appropriate amount of garlic and 2 dried red peppers.
1. Put the meat stuffing into a bowl, add cooking wine, soy sauce, salt, pepper and ginger powder, and stir well for later use.
2. Wash and peel the round eggplant, cut it in half, and then cut it into two connected sandwiches.
3. Fill the meat stuffing into the interlayer of the two pieces, and put them all into the plate after clamping.
4. Put it in a steamer, steam for 20 minutes on high fire, and take it out after steaming.
5. fire. Pour the soup in the steamed tomato box into the pot, add minced garlic and chopped red pepper, bring to a boil over high fire, pour a little water starch into the soup, and turn off the heat after the soup is concentrated.
6. Finally, pour the soup on the steamed tomato box.