1. Cut lean pork into julienne strips, put them into a bowl with salt and a moderate amount of water starch, mix well with chopsticks in a clockwise direction, leave for a few minutes, then add 1 tablespoon of water, mix well with chopsticks in a clockwise direction, so the meat can fully absorb the water, marinate for 15 minutes. Wash and remove stems from eggplants, cut into thin julienne strips; remove seeds and tendons from green peppers (bell peppers) and cut into thin julienne strips; set aside.

2. Stir fry the eggplant without oil in a pan.

3. Wash and heat the frying pan, add oil, add the marinated shredded meat, stir fry, add cooking wine, five-spice powder, soy sauce and ginger, garlic and stir fry;

4. Add shredded green peppers, shredded eggplant and stir fry, season with salt and chicken seasoning out of the pan.