1. Cut the round eggplant three fingers wide and one centimeter thick (make another cut to the skin in the middle, don't cut it).
2. Pork with salt, chicken essence, single garlic, cornstarch and chop into meat filling.
3. Stuff the meat into the eggplant.
4. Fry the stuffed eggplants in a hot pot until the two sides are red, then transfer to a plate and steam for ten minutes.
5. Stir-fry the garlic in another pot, pour in oyster sauce, light soy sauce, monosodium glutamate, cornstarch water to thicken, and pour it on the steamed stuffed tomato.
