1. Clean the eggplant and cut it into about 7 cm sections.
2. Chop the pork into minced meat, add a little salt, cooking wine, and soy sauce to marinate for the taste.
3. Put two tablespoons of salt in the eggplant, and let it stand for 10 minutes to force out the moisture in the eggplant and squeeze the moisture out of the eggplant.
4. Pour more oil in the pot. After the oil is hot, pour in the eggplant and fry it until the skin becomes darker and wrinkled, then pick it up.
5. Slice the garlic and cut the pepper into circles.
6. In a separate oil pan, put the chili, garlic slices, and bean paste into the pan and sauté until fragrant.
7. Pour in the minced meat and stir fry until the color changes.
8. Pour in the fried eggplant and stir well.
9. Use white vinegar, soy sauce, oil, chicken essence, starch, and half a bowl of water to make a fish-flavored juice.
10. Pour the fish-flavored juice into the eggplant and collect the juice until it thickens.
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