1. Cut round eggplant into strips, rinse with water, and stir with appropriate amount of salt.
2. Put the eggplant strips on the plate.
3. Put the eggplant in a steamer and steam for ten minutes.
4. Chop the pork into minced meat when steaming the eggplant.
5. Scallions sliced.
6. Put an appropriate amount of vegetable oil in the pot and stir-fry the minced meat until the color changes.
7. Add a spoonful of Pixian bean paste.
8. Stir fry evenly.
9. Add a spoonful of light soy sauce, a spoonful of cooking wine, and half a spoonful of sugar and stir fry evenly.
10. Add sliced green onions.
11. Stir fry over high heat and turn off the heat evenly.
12. The eggplant is steamed softly out of the pot, because the eggplant is washed with water in advance and salt is added, the eggplant skin remains bright purple after steaming.
13. Pour the fried minced meat directly on the eggplant.
