1. Cut the eggplant into long strips.
2. Fry the eggplant strips in hot oil.
3. After being fried softly, it is served out.
4. Cut the meat into long strips and marinate for ten minutes with egg white, cooking wine, salt and starch.
5. Boil the meat and turn it into white. Take it out and cool it out.
6. Put the green onion and ginger in the pot, add two spoons of soybean paste and stir fry until fragrant.
7. Add the eggplant strips and stir fry for a while.
8. Add pork shreds and stir fry.
9. Finally, add garlic slices and chopped coriander.
10. Take out the pan and serve.
