1, the eggplant from a split, and then cut the surface of the flower knife.

2. When the oil in the pot is hot, fry the eggplant in medium oil until golden brown, then lift it up and put it in the pot.

3, the bottom of the pan oil, onion, ginger and garlic into the fried incense, the minced pork into the pan and stir-fried, slightly cooked, drizzled with vinegar and soy sauce, and finally put a small spoon of bean paste, sprinkled with pepper powder powder and salt, fried out of the red oil, pan drizzled on the eggplant in the pot.

4, open a small fire, the pot slightly stewed five minutes on it.