List of ingredientsEggplant, garlic, scallions, red pepper pork, bean paste, tomato sauce, 2 eggs, one tablespoon of flour.

Fish sauce:2 tablespoons of sugar, 1 tablespoon of aged vinegar, 1 tablespoon of soy sauce, pepper and soy sauce.

[Steps for making]

1. Choose a long eggplant and cut it at a 45-degree angle with a small knife. Don't cut it with every cut. After cutting one side, turn it over and cut the other side. After cutting, the eggplant is constantly being pulled apart;

2. Chop the scallions, garlic, red pepper and a small piece of pork;

3. Prepare a small bowl with 2 tablespoons of bean paste and 1 tablespoon of ketchup;

4. Then, prepare a bowl to beat 2 eggs, a tablespoon of flour, add water and mix it into a paste, pull the paste upward just like that;

5. Roll the eggplant into the paste and Evenly wrapped, be careful not to break;

6. Heat the oil. When it is 50 percent hot, put the eggplant into the pan and fry, turn on the heat, fry the eggplant through, fry until golden brown, remove and control the oil;

7. Now, mix a portion of fish sauce: 2 spoons of sugar, 1 spoon of vinegar, 1 spoon of soy sauce, a little pepper. Add a few drops of soy sauce to the bottom of the mix, mix well and stand by;

8. pan fully fried, the next minced meat stir fry, pour in chopped green onion, garlic, pickled pepper stir fry garlic, pour in bean paste, tomato sauce, stir fry bean paste red oil. Pour some water along the side of the pot, then pour in just tuned fish sauce, add less wine to deodorize, stir the soup well, add a little water starch, stir until the soup is thick and bubbly, turn off the heat, out of the pot of soup.