1. Material preparation
2. Add the pork stuffing. Add pepper, ginger powder, tomato sauce, salt, light soy sauce, dark soy sauce, peanut oil, green onions. Stir together and set aside
3. Place chopsticks on both sides of the eggplant.
4. Cut and set aside
5. Put the live meat into the eggplant and set aside
6. Put it on the pot and steam. Bring to a boil. Turn to medium and low heat for about 10 minutes
7. Steamed and reserved
8. Shred carrots. Blanch it with boiling water. Soak in cold water for later use
9. Ready to serve
Tips:This dish. Simple and convenient. Delicious and nutritious
