2. Slice the pork belly first, the thinner the better. Then cut the sliced meat into shredded pork, further cut into small diced meat, and chop the diced meat into minced meat.

3. Put 4 tablespoons of vegetable oil into the frying pan or wok, turn the pan and spread the oil all over the bottom of the pan, heat it to 70% heat, add the tomato strips, and fry the tomato strips until soft and fried.

4. Don't brush the pan, heat the pan, then pour in 2 tablespoons of vegetable oil, add chopped pickled peppers and bean paste to the cold oil, stir-fry the oil in the pan until it is red, and then add minced onion and ginger to stir-fry the fragrance.

5. Stir-fry minced meat in a pot until it changes color, and then add the eggplant just fried.

6. Pour in 1 0ml of soy sauce, 1 teaspoon of vinegar,1tablespoon of sugar and stir well.

7. Pour in half a bowl of water, simmer on high fire until bubbling, cover and simmer for 3 minutes.

8. Add minced garlic and stir-fry until fragrant, then pour in water starch and stir-fry until the soup is thick. Heat the casserole or small casserole, pour in the fried fish-flavored eggplant strips, and sprinkle with a little chopped green onion as an ornament.