Ingredients: 3 long eggplants, pork stuffing, garlic, red pepper, bean paste 1 tablespoon, salt 1 tablespoon, 2 tablespoons sugar, 4 tablespoons vinegar, 2 tablespoons soy sauce, chicken essence 1 tablespoon, sesame oil and corn starch.

Steps:

1, prepare the ingredients.

2. Cut eggplant into strips of about seven or eight centimeters, mince garlic, mince small peppers, and chop bean paste for later use.

3. Sprinkle a little salt on the tomato strips and mix well. Marinate 10 minutes or so.

4. After the eggplant is salted, remove the excess water from the basin. Then sprinkle some dried corn starch and mix well for use.

5. Take a clean small bowl, then add corn starch, sugar, chicken essence, soy sauce and vinegar in turn, then pour half a bowl of water and make a bowl of juice.

6. Add the right amount of oil to the pot. After the oil is hot, put the tomato strips into the pot in turn and fry until the surface is slightly yellow, and take them out for later use.

7. Change to another pot, add a little base oil to the pot, and then pour the meat into the pot and stir fry.

8, stir-fry until the meat is white and mature, add bean paste and small red pepper and stir well.

9. Add minced garlic and saute until fragrant.

10, stir-fry tomato strips in the pot.

1 1. Pour the bowl juice into the pot, bring it to a boil, and stir well. Then turn off the fire and pour a little sesame oil to eat.