1. 500 grams of pork belly, scallops, garlic. Light soy sauce, salt, cornstarch, and sugar.
2. Rinse the eggplant and cut it with 2 knifes. Do not cut the bottom.
3. Cut it and soak it in clean water for later use.
4. Chop the pork belly, add garlic and scallops together.
5. Minced meat
6. Add cornstarch, light soy sauce, salt, sugar and oil to the chopped meat and mix well.
7. Take out the eggplant and stuff it into the flavored filling
8. Heat the oil pan, cut the stuffed meat into pieces, fry the stuffed side down on a low fire, and fry until golden brown and turn over.
9. All the stuffed eggplants are turned over, add proper amount of water, and bring to a boil. Put an appropriate amount of light soy sauce (remember that the filling is already flavored) or put it in a frying pan and then fry it to make it more fragrant.
10. Cover the pot and simmer on low heat until the juice is collected. Start the pot.
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