1. Diced eggplant
2. Sliced green pepper, sliced garlic, minced pork belly
3. Heat oil in the pot, put in the eggplant pieces when there are small bubbles around the dry wooden chopsticks, and fry them until golden.
4. In another pot, without adding oil, directly add the minced pork and stir fry to change the color
5. Cook into the cooking wine, add garlic slices, hoisin sauce and Fangtong sauce and stir fry until fragrant
6. Add eggplant pieces and stir well
7. Add green pepper flakes and a small amount of water, and cook until the soup thickens
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