1. Wash the eggplant, cut into strips or hob pieces, soak in clear water for ten minutes, pour out the water, heat the oil, drain the water on the eggplant, put it in a pot in two or three shifts, fry it until it turns yellow and serve it out. Let it stand for 5 minutes, then return to the pot and fry again! It's important to re-explode
2. Slice pork, stir-fry half-cooked in the pan, add the fried eggplant, add tomato sauce and oyster sauce, and stir well
3. Stir-fry until the eggplant is soft and rotten, add sugar, a little salt and light soy sauce, if you want a good color, you can add a little dark soy sauce, and it will be out in one minute.
