1. Peel the eggplant berries and cut into 2 cm thick slices
2. Cut a crosshair knife on both sides. Then cut into small pieces for later use
3. Sprinkle some starch on the eggplant and mix it so that when the eggplant is fried, it will absorb less oil and not too much starch, otherwise it will become sticky when cooking.
4. Slice pork / pat the garlic, and cut the scallion into horse ear segments. Cut peppers into pieces/cut into small pieces if you have tomatoes (I just didn’t prepare this one, it’s okay to put tomato sauce)
5. Heat the pan, pour the oil, and use more oil. When the oil is 80% warm, put the eggplant in it and fry the golden surface to remove the oil control. (Eggplants are put in the pot in batches, and the oil temperature should not be low)
6. Pour out part of the oil in the pot, then put the meat slices and the patted garlic into the pot and remove the oil.
7. Put it together with the eggplant for later use, and be sure to control the oil.
8. Make a bowl of juice/Mix salt, 5 grams of sugar, 20 grams of soy sauce, 10 grams of rice wine, 2 grams of pepper, a little sesame oil, starch and water and mix thoroughly for later use.
9. Leave the bottom oil in the pot and put the green onions
10. Add hot peppers and (if you have tomatoes), stir fry
11. Add the eggplant, sliced meat and garlic
12. Add tomato sauce (you don't need to put this sauce if you put tomatoes)
13. Stir fry quickly, pour in the right amount of juice. Use a spoon to squeeze out the excess oil before frying, otherwise it will be too oily.
Tips:Use a spoon to squeeze out the excess oil before frying, otherwise it will be too oily.
