Tools/ingredients: pig hind legs, blender, diced pork skin, Jiang Mo, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce 1, 2 tablespoons of sesame oil, eggplant, salt, green pepper 1 diced, and a little red pepper.

1. Wash pig hind legs and mash them with a blender (not too fine). Add diced pork skin, Jiang Mo, 3 tbsps of soy sauce, 1 tbsps of oyster sauce and 1 tbsps of sesame oil, stir well and marinate for more than 10 minute.

2. Wash and dice the eggplant, add 2 tablespoons of salt, stir well, and marinate for 10 minute until the eggplant is soft and out of the pot.

3. Pinch off the water in the eggplant (not too dry), then add 1 diced green pepper and a little diced red pepper, add 2 spoonfuls of sesame oil and stir well.

4. Add the pork stuffing marinated in front.

5. Stir well together to make eggplant pork stuffing.