1g ground pork, 1 eggplant, 1 tablespoon chopped green onion, appropriate amount of Jiang Mo, appropriate amount of minced garlic, appropriate amount of minced pepper, 1 tablespoon soy sauce, 1 tablespoon black vinegar and 1 tsp sugar

Practice

1. Mix ground pork with all marinades and make stuffing for later use.

2. after washing the eggplant, divide the eggplant into 6? 8 portions, and then each portion of the eggplant is cut off with a diagonal knife, and an appropriate amount of stuffing from the method 1 is inserted in the diagonal knife for later use.

3. Take a Chinese pot, pour about 1/2 pot of oil, when the oil is heated to six minutes, put the semi-finished product of the method 2 into low fire and fry for about 1 minute, then pick up and drain the oil, and then set aside.

4. Take another pot. When the wok is hot, add chopped green onion, Jiang Mo, minced garlic and minced pepper and stir-fry until fragrant. Then add all seasonings, stir-fry for a while, and pour them on the eggplant made in method 3.