Step 2: add water to eggplant, add a spoonful of white vinegar, mix well and soak for 15 minutes.

Step 3: Prepare the juice: Take an empty bowl and add three pieces of minced garlic, a small piece of Jiang Mo and a small glutinous rice pepper ring. One teaspoon of salt, one teaspoon of sugar, two teaspoons of soy sauce, one teaspoon of balsamic vinegar and a bowl of clear water, and stir well for later use.

Step 4: Take 50g pork and chop it into minced meat for later use.

Step 5: At this time, the eggplant has been soaked, fished out and put into a pot, added with a spoonful of salt, stirred evenly by hand, marinated for five minutes, and marinated until the water came out.

Step 6: Hold the eggplant by hand, squeeze it dry, put it in a big bowl, add a proper amount of corn starch, and grab it evenly by hand.

Step 7: Heat the wok on high fire, without putting oil in the wok, pour in the eggplant and start frying until the eggplant becomes soft and slightly yellow. Put it aside for use.

Step 8: Heat the oil in the pot. When the oil is hot, stir-fry the pork stuffing until it is slightly yellow.

Step 9: Pour in the fried eggplant, stir well, then pour in the prepared juice, cover and cook for 3 minutes, and the eggplant will taste delicious. Cut some chopped green onion for later use.

Step 10: After the eggplant is fried, open the fire to collect the juice, and finally add the chopped green onion. Stir well and serve.