Tools/Materials

2 green eggplants, 100g pork, 1 green pepper, 1 tbsp soybean paste.

Onion, ginger, garlic, salt, monosodium glutamate, five-spice powder, sugar, oil.

How to do

01

Peel and wash the eggplant, cut into 0.5cm strips and set aside.

02

Shred the pancetta and set aside.

03

Wash green pepper with water and cut into strips. Cut green onion, ginger, garlic and set aside.

04

Take a spoonful of soybean paste, put it in a bowl, add sugar, five-spice powder, salt, monosodium glutamate and water, stir well to make the sauce.

05

Put more oil in a wok, heat it, when it is hot, put onion, ginger and stir fry the meat.

06

Stir-fry the meat until it turns soft and white, then add the eggplant strips and stir-fry.

07

Stir-fry the eggplant strips until soft, then add the garlic, green pepper and stir-fry a little.

08

Put in the sauce, stir fry, soup thick, turn off the fire out of the spoon.