Ingredients: Pork with both fat and lean eggplants

Accessories: Garlic, green onions, ginger and shallots

Seasoning: salt, chicken essence, soy sauce and oyster sauce

Method :

1. Cut an eggplant into three sections, and then cut it into long strips

2. Cut all into long strips, cut them into pieces and put them in a pot for later use

3. Cut a piece of ginger into shreds, cut the garlic into slices, and cut the green onions into chopped green onions, then put them together for later use

4. Separate the fat and lean parts of the pork, and cut the fat part into thin slices

5. Cut the lean meat into thin slices first, and then cut it into shreds

6. Add vegetable oil to the pot, a little less than usual cooking oil, add the fat meat and stir-fry until it cooks. The fat in the fat meat

7. After browning, add the lean meat and stir-fry until it changes color. Add the onion, ginger and garlic and stir-fry until fragrant

8. Stir-fry evenly and add the eggplant strips Stir-fry

9. Don't rush to stir-fry the eggplant. After stir-frying until soft, add salt and light soy sauce and continue to stir-fry

10. Stir-fry evenly, add chicken essence and oyster sauce, and continue to stir-fry

11. Garnish with chopped green onions, stir-fry evenly and serve on a plate