1. 100 grams of pork, sliced. 2 eggplants and half an onion, cut into pieces.
2. The eggplant is turned into 4 strips and peeled off.
3. Cut across the cross.
4. The cut is black on both sides and white in the middle. It's okay without skinning
5. 15 grams of cooking wine, 10 grams of miso, 2 grams of fish meal (sauce made of rice), and 50 ml of water. Stir well
6. Pan oil
7. Stir-fry the meat and put the onion in it
8. Eggplant, add the sauce
9. Change the medium and small fire and cover with the lid. Stir fry again halfway through. Simmer for about 7~8 minutes. Open the cover.
10. If there is too much soup, turn on high heat to collect the juice. A little bit of the bottom of the pot and the soup will do. Put a little salt. Taste the saltiness and it can increase or decrease according to personal preference.
11. Finished product
