1, raw materials: 4 eggplant onions, Sichuan spicy bean paste, sweet chili sauce, salt, garlic, ginger (amount slightly less than garlic), minced pork, water starch.

2, the eggplant from top to bottom cut into two halves, and then use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut off the eggplant. Cut a thin slit on the surface of the eggplant in one direction, then change the direction and cut down again with one knife so that the surface of the eggplant becomes fishscale-like. Divide the altered eggplant halves into four.

3, the pot of boiling oil until the oil temperature of 6 into the heat into the eggplant, deep-fried until softened and put away for use (pay attention to not too soft, otherwise a fried will be rotten). Garlic and ginger finely chopped, scallions cut flowers.

4, the eggplant is very absorbent, so frying the pan only need to put very little oil, or even no oil. Then the eggplant seeped out of the oil into the pot, when the pot burned to 5 into the heat, pour Sichuan spicy bean paste stir fry, until the oil becomes red, bean paste water is almost dry, into the chopped garlic and ginger. When the aroma comes out, pour in the minced pork, stir-fry and pour in the sweet chili sauce, stir-fry and pour in the fried eggplant, salt, stir-fry and add a little water. Large fire until the water is almost dry, add monosodium glutamate, and then water starch thickening, and finally add chopped green onions to start the pot on the plate.