1. Wash the eggplant, wash the scallion, ginger, and garlic, mince pork belly
2. Cut the eggplant with a quilting knife. Place two chopsticks under the eggplant. The knife is at 45 degrees to the eggplant. Move the knife vertically. The depth of the knife is about 2/3 of that of the eggplant. Each knife is not cut.
3. Turn the eggplant 180 degrees (turn the eggplant over), the knife and the eggplant are at 90 degrees, cut the other side, and cut the knife vertically. The depth of the knife is about 2/3 of the eggplant, and every cut is not cut.
4. Sprinkle salt on the cut eggplant
5. Pat on starch
6. Fry in a 60% oil pan over a medium-low fire, and constantly scoop hot oil on the eggplant body with a spoon to heat it evenly
7. Deep-fried the eggplant will mature into a coke shell shape, use a colander to remove the eggplant to control the oil
8. Leave the oil in the original pot, heat and stir-fry the pork belly
9. Put the cooking wine onion, ginger and garlic
10. Put steamed fish soy sauce
11. Stir fry evenly
12. Add a small amount of water to the pot, mix the soy sauce with sweet and sour (1 to 1), simmer and fry
13. Put the eggplant out, leave the soup in the pot to thicken the thick gorgon, sprinkle with millet pepper and pour on the eggplant and serve.
Tips:Soy sauce and steamed fish soy sauce contain a lot of salt. You can add a small amount of salt according to your own taste. This dish has a small sweet and sour taste. The amount of sugar and vinegar must be small to highlight the flavor of the sauce.
