1. Long eggplants without stalks.
2. The pork fat is chopped into four to one ratio, the garlic is chopped, and the shallots are cut into pieces.
3. Cut the eggplant in half, cover and steam over high heat for five minutes.
4. Take out and let cool;
5. Stir-fry the bean paste and chopped pepper paste over medium heat, then pour in the meat;
6. Stir-fry the meat until it is dry, add garlic cubes and chicken bouillon, stir well and turn off the heat;
7. Pour the stir-frying sauce on the eggplant, cumin powder, black pepper noodles, pepper noodles and half of the green onions;
8. Put in the microwave
9. Heat the grill for 20 minutes;
10. After removing, sprinkle hot white sesame seeds and the remaining green onions.
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