Raw materials:

Sea eggplant, shredded pork belly, shredded yellow flowers, shredded mushrooms and eggs.

Exercise:

1, shred the ingredients with a knife, peel the sea eggplant, then cut off the head and tail for later use, and cut the eggplant into strips.

Pour the eggs into the basin, then add the eggplant and stir well. Switch from ginger and garlic to knives.

2, pot fire, pour oil to heat, add eggplant and eggplant cover to fry. Fry until brown, and remove for later use. Stir-fry the remaining eggs for later use.

3. Put oil in another pot, stir-fry pork belly, add cinnamon and aniseed to taste after discoloration. Then add mushrooms and stir-fry, add seasonings such as soy sauce and sugar to taste, and then add fungus, yellow flowers and eggs to cook. Turn off the fire, stir-fry the onion and garlic and get ready.

4. Put the eggplant cover into the bowl with a knife, cut the bar code into the bowl, and then add the burnt stuffing. Then steam in a steamer for 40 minutes to an hour. Finally, pour the secret juice.