1. Add light soy sauce to diced meat, cook wine and salt for a while.

2. Dice the eggplant and soak it in light salt water for about 15 minutes. When the water soaked in eggplant turns lavender, take out the eggplant and rinse it with clear water.

3. Dice the red pepper and set it aside. Chop ginger and garlic, and chop bean paste for later use.

4. Put oil in a hot pan, stir-fry diced bacon to change color, pour in minced ginger and garlic, stir-fry until fragrant, and then put it in the pan for later use.

5. Heat the remaining oil again, add the bean paste and stir-fry until fragrant, add the diced eggplant, stir-fry until soft, and pour in the fried diced meat and red pepper.

6. Cook for 5 to maturity, add monosodium glutamate and a small amount of sugar to taste, and take it out of the pot.