1. Chop garlic and set aside.
2. Dice the eggplant, I cut it into cubes no more than 1cm square. I forgot to take the diced picture, you can see it when you put it in the pan.
3. The pork tenderloin is the same as shown in the picture. I used three slices, which is just a garnish.
4. Dice the pork and marinate a little cooking wine. Don't use too much cooking wine.
5. Hot pot, cool oil, because eggplant is more oily, you can put a little more than stir-fried vegetables. Put the pepper to see the oil temperature, the pepper is bubbling, and pour in the garlic.
6. Reduce the heat and saute the minced garlic until fragrant. Add the diced eggplant.
7. Reduce the heat to medium and low heat and stir fry the diced eggplants. When I made it, I used a sharp-bottomed pan, and from time to time I checked whether the bottom of the pan was dry. This time I felt that I used less oil and added a little water.
8. Add the bean paste, stir fry, and wait until all the eggplants change color.
9. After all the diced eggplants have changed color, add the diced meat.
10. Continue to stir-fry until the diced meat changes color, then add boiling water to slightly cover the diced eggplant, turn to a high heat and bring to a boil, and collect the juice.
Tips:1. The plan was to cook rice for two people and eat noodles, but the result was too much, because the eggplant was a bit big, 15cm in diameter, half of it was enough.
2. If you can make some meat sauce in advance, instead of bean paste and diced meat, I think the effect will be better. This time, the diced meat is also used as a live horse doctor, but it can be eaten. Fortunately, my wife is not very picky.
