2. Wash the eggplant, cut it into small strips, then put it into a larger soup basin, add 1 tbsp salt, then add clear water without eggplant, and soak it for 10 minute. This will make eggplant less oil-absorbing when frying.
3. Shred tenderloin, then put it in a plate, add a little salt, a little soy sauce, and 1 tbsp starch, then grab it evenly, add 2 tbsp cooking oil after grabbing it evenly, and then grab it evenly and marinate for a while.
4. Fish sauce: Prepare a bowl, add 2 tablespoons of soy sauce, add 1 tablespoon of mature vinegar, add a little salt, add 1 tablespoon of starch, add 1 tablespoon of sugar, add more than half of the bowl of water, and then stir well for later use!
5. Take out the eggplant soaked in salt water by hand. Then, gently wring out the water and add the wide oil to the pot again. When the oil temperature reaches 70%, fry the eggplant in the oil pan until the eggplant is brown. Take it out and put it on a plate for use.
6. Leave the bottom oil in the pot, then pour the marinated shredded pork into the pot, stir-fry until it is five-cooked, and then serve it for use! Then add some cooking oil to the pot, heat it with low fire, pour the minced onion, ginger and garlic into the pot, stir-fry until fragrant, then pour in the fried eggplant and shredded pork, and stir well.
7. After all the ingredients are stirred evenly, turn on medium heat, then pour the fish-flavored juice just made into the pot and gently stir it while collecting the juice. When the soup is thick, it can be cooked and served.
8. After the dish is installed, you can sprinkle with a proper amount of chopped green onion to make it more appetizing.