Peel the eggplant and chop into fine pieces, wash the celery, select the thinner part of the stem and chop into fine pieces, and chop the onion into fine pieces.

Chop a small amount of green onions and ginger into fine pieces.

Prepare steamed rice and set aside.

Chop lean pork into minced meat and set aside.

Put oil into the pot. When the oil is hot, add minced green onion and ginger. Saute until fragrant. Add minced lean meat. Use a shovel to push it apart to prevent it from forming into large pieces. Add a small amount of soy sauce to adjust the color.

Then add the eggplant, onion, and celery cubes and stir-fry evenly until cooked through.

The key step is to add water. After adding water, add a small amount of salt to taste.

Put in the rice, stir-fry all the ingredients evenly, and simmer for a while with the added water. During this period, you should check whether the water has dried up, otherwise it will easily stick to the pot. If the water is too little, you can add water again and turn off the rice. After the fire, continue to simmer for a while so that the rice can become soft and rotten to the greatest extent.