(1) Eggplant, peeled, cut in half first, then cut a knife in the middle of the eggplant, and cut a section about 3.3 cm long.

(2) Heat a wok, add 750g, heat it to 60% on high fire, add eggplant, stir-fry it up and down, fry it until it is soft, fry out the basic moisture, and pour it into the building to drain the oil.

(3) Heat and add 25g of oil, add onion, ginger, garlic, shredded chili, pork and pork, stir-fry and cut bean paste, add Sichuan oil, stir, add rice wine, soy sauce, sugar, vinegar, monosodium glutamate, soup, eggplant and eggplant roll, stir-fry until the color, mix the wet starch of Ru Wei and Linru, then push and switch to a pot to wrap with salt water, take out the pot and put it in a basin, and add sesame oil.