2. Chop onions, garlic and onions, and chop pork.

3. Pour the oil into the pot, heat the oil, fry the eggplant for a while, and then put it on a plate for later use.

4. Pour out the oil of fried eggplant, leave a little oil in the pot, then add the pork stuffing and fry until it changes color.

5. Add onion and garlic and stir fry after the pork stuffing changes color.

6. Pour the water into the pot without ingredients, and then add the right amount of salt, soy sauce, oil and sugar.

7. Add Flammulina velutipes and eggplant, 1 stew for 2 minutes, then pour in water starch, and serve in a moment.