1. Wash the long eggplants, cut into long strips, and soak them in water for a while.
2. Mince pork belly. Dice red pepper and set aside.
3. Heat oil in a pan, add garlic, ginger, and shallots until fragrant.
4. Add minced meat, salt, and stir fry a little cooking wine. After being cooked, put it on a plate for later use.
5. Add oil in another pan, add red pepper and stir fry.
6. Add eggplant and salt and stir fry.
7. Stir-fry the eggplant until 8 is mature, add the minced meat and stir-fry together. Add light soy sauce and stir fry evenly.
8. Add chopped green onion and chicken bouillon.
