1. Cut the eggplant in the middle, and then cut a flower knife on the surface.

2. After the oil in the pot is hot, fry the eggplant in medium oil until golden brown, then pick it up and put it in the pot.

3. Leave the bottom oil in the pot, pour the minced onion, ginger and garlic into the pot, stir-fry the minced pork belly, pour vinegar and soy sauce when it is slightly cooked, and finally put a spoonful of bean paste, sprinkle with pepper powder and salt, stir-fry the red oil and pour it on the eggplant in the pot.

Turn on the small fire and stew the pot for five minutes.