1. First, prepare two pieces of eggplant, cut them into 5 cm sections, cut each section in half, and cut each half into 3 pieces obliquely.

A small piece of fat and thin pork belly is cut into pieces, ginger is cut into pieces first, and then cut into pieces, green onions are cut into rings, and garlic is flattened and cut into pieces.

2. Let's fry the eggplant, pour the vegetable oil into the pan, and when the oil temperature reaches 60%, pour the eggplant and fry it soft and thoroughly. After frying until it becomes discolored, you can pour out the oil control. Take a closer look at the poured eggplant and see if it is golden and not deformed.

3. Leave the bottom oil in the pot, pour in the meat and stir-fry a few times, pour in the onion, ginger and garlic to stir-fry until fragrant, add a little bean paste and stir-fry red oil quickly, pour in 5 grams of cooking wine and stir-fry a few times, and pour in a little water from the side of the pot to boil.

4. Add sugar 1 5g, salt 2g, chicken powder 1 g, pepper1g, pour in balsamic vinegar10g and soy sauce 3g, turn the color of soy sauce evenly, pour in eggplant with oil control and stir-fry quickly to make the soup evenly wrap the eggplant, and the eggplant absorbs the soup.

Technical points:

1. You can't cut the tomato strips too finely. If they are too thin, they will be fried dry.

2. When frying eggplant, the oil temperature must be high. When the temperature is low, the eggplant is easy to absorb oil in the pot.

3. The ratio of sweet and sour is 3: 2. By using the offset and penetration of seasoning, bean paste is added, which highlights the sour, sweet, salty and slightly spicy.