1. Finely chop pickled peppers, pickled ginger, green onions, and garlic.
2. Cut the eggplant into loose-leaf pieces, being careful not to cut the end.
3. Add minced pork with ground ginger, water starch, egg, a little salt and mix well, stuff in and cut up.
4. Mix water starch with flour and eggs to make a custard, wrap it in a frying pan, and fry it until it is 9 mature.
5. Raise the frying pan, add the peppercorns and watercress and fry until fragrant. Put the chopped green onion, ginger, garlic, sea pepper, etc. into the pan and fry for a while, add a little water to a boil, add sweet and sour, chicken essence, water starch to thicken the egg cake. Put it in the pot and mix well, and sprinkle with chopped green onion.
Tips:1. It is best to cut the eggplant diagonally, so that the cut eggplant clip will be larger.
2. The ratio of sweet and sour is 1:1.
