2. Marinate the pork stuffing with seasoning for 20 minutes, soak the fungus in warm water in advance, then shred, and shred carrots and winter bamboo shoots.

3. Put half a catty of oil in the pot, heat it to 70% heat, fry the eggplant until it is cooked, and turn it over in medium heat to avoid frying.

4. Eggplant is golden brown and soft enough to be taken out when chopsticks can be poked in. When fishing, press it with a spoon to control excessive oil, or blanch the fried eggplant strips in a boiling water pot to remove excess oil, and then take it out and drain.

5. Put a little oil in the wok, heat it to 70%, add minced garlic and stir-fry until fragrant, then add chopped green onion, Jiang Mo and bean paste and continue to stir-fry.

6. Add the marinated meat stuffing, stir-fry until cooked, then add shredded bamboo shoots, shredded carrots and shredded fungus, and stir-fry.

7. Stir-fry shredded bamboo shoots, shredded carrots and shredded fungus, add fried eggplant strips, and add soy sauce, soy sauce, salt, sugar and broth.

8. When the tomato strips are fully cooked, add chicken essence, thicken them with water starch and pour in sesame oil.

9. Put it into a small casserole (clay pot) that has been burned in advance. Pour in the spicy oil, add the casserole cover, simmer for 5 minutes, sprinkle with chopped green onion and serve while it is hot.

(From Food Street-Food Network)