1. Wash the eggplants and soak the cutting knife in water for later use.
2. Cut luncheon meat into cubes and fragrant with shortbread.
3. Dice pleurotus eryngii into cubes and crisp with oil.
4. Pour oil in the wok, add green onion, ginger, garlic and stir fry until fragrant.
5. Add Pixian bean paste and sauté until fragrant.
6. Add sesame pepper and stir fry until fragrant.
7. Put a spoonful of soy sauce to taste.
8. Add a tablespoon and a half of white sugar to taste.
9. Put the eggplant and stir fry.
10. Add crispy eryngii mushrooms and sauté until fragrant.
11. Add half of the crispy luncheon meat and sauté until fragrant.
12. Mix with broth.
13. When the moisture is almost dry, add the remaining crispy luncheon meat.
14. Thicken.
15. Pour a spoonful of white vinegar along the side of the pot to start the pot.
16. Pour into a bowl and sprinkle with chopped green onions.
Tips:Hot Mapo eggplant tastes better.
