1. Cut the pork first, and be careful to cut it into small pieces so that it won’t get old
2. Prepare accessories
3. For the cut pork, put a spoonful of cornstarch, a spoonful of oil, 2 spoonfuls of soy sauce, and a spoonful of chicken powder, and prepare the eggplant on the side.
4. Peel the eggplant first,
5. The thickness of the eggplant to be cut is just right, so it’s easy to cook.
6. The eggplant should be deep-fried first. Remember to put a lot of oil in the fried eggplant, otherwise the eggplant will tend to darken
7. Put the eggplant down and cover it immediately, remember not to open the cover in the middle, otherwise the eggplant will turn black. Fry for 5 minutes
8. Put the fried eggplant on the plate first
9. Put a small amount of oil in the wok, put down the chopped ingredients and fry until the meat is 7 minutes cooked, then put the eggplant and fry
10. When the eggplant is fried in the pan, put a spoonful of soy sauce, a proper amount of salt, and a proper amount of water
11. Stir it until the color becomes darker.
Tips:After peeling the eggplant, soak it in water.
