A little pork, cut into pieces. Shredded ginger, soy sauce, salt, pepper powder, raw flour and cooking wine are well balanced for later use.

Cut the beans and eggplant into sections, blanch the beans in boiling water, drain, heat the pot without oil, stir-fry the beans in the pot until the beans are dry, and take them out for later use.

Heat the pot again, put the oil in, stir-fry a little rock sugar at 60% heat, and stir-fry the marinated pork in the pot until the meat becomes discolored.

Add a little more oil, add enough aniseed, onion, dried pepper and ginger slices, stir-fry eggplant in a pot, add beans and meat after discoloration, add spiced powder, salt, soy sauce, sugar, chicken essence and vinegar, stir-fry slightly, add appropriate amount of water, cover the pot, stew with low fire until the beans are tender, and take out.

If you like sweet mouth, you can put more sugar, not more vinegar, and you must enlarge the material.