1. Peel the eggplant and cut it into a centipede knife (the oblique knife cuts a deep and airtight knife mark, about 4/5 deep, and then turn it over and cut it again according to the above knife method);

2. Cut green pepper and carrot into pieces;

3. Wash the pork and chop it into minced meat;

4. Put the oil in the pot, pour out the eggplant when it is fried to golden brown, and drain the oil;

5. Put a little oil in the pot and use onion, ginger and minced garlic;

6. Stir-fry minced pork, add pepper powder, add soup, add refined salt, chicken essence, soy sauce, sugar and cooking wine;

7. Put the eggplant neatly, boil it and simmer for a few minutes;

8. Simmer the eggplant thoroughly, hook the wet starch, pour in the bright oil, and take out the pot. Try it quickly and make a south roasted eggplant that belongs to you.