1. Eggplant washed and cut into strips, put into the basin with salt to kill the water, meat cut into dices, ginger and garlic minced, garlic more cut.

2. pot of hot oil, hot pan cool oil under the pork diced, sautéed until golden under the minced garlic and ginger, garlic under half, sautéed and then add the Lao Ganma hot sauce, soy sauce, seafood soy sauce, (you can add a little bit of sweet sauce, love to eat sweet) sugar, a bowl of boiled water.

3. After simmering, add clenched dry cut strips, add chicken essence, the remaining half of the garlic stir-fry, stew over high heat until the juice off the fire.