1. Prepare the ingredients
2. Cut the eggplant into rectangles and then cut into even blades
3. Chopped tenderloin, add cooking wine, light soy sauce, salt, pepper, ginger, cornstarch and stir well
4. Add the marinated meat to the eggplant slices
5. Deep fry in hot oil and remove
6. Use old vinegar, tomato sauce, light soy sauce, and oyster sauce to make a bowl of old vinegar sauce
7. Leave a little oil in the pot, add the onion, ginger, garlic and saute
8. Pour in the adjusted old vinegar, add some water to boil
9. Add the eggplant and simmer for a good taste, the soup will be thick and ready
10. Sprinkle with chopped green onion
Tips:After the eggplant is deep-fried, it is changed to a smaller fire and cooked, otherwise the outside is burnt and the inside is still raw
