1. Wash the eggplant
2. Eggplant cut into long strips
3. Meat shreds (just the same size as chopsticks, too thin and not tasty, too thick and not well cooked)
4. Chopped green onion
5. 1 teaspoon cornstarch, 3 teaspoons water, mixed to thicken
6. 1 teaspoon sugar, 2 teaspoons white rice vinegar, 3 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 3 teaspoons water, half teaspoon red oil chili, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of thirteen spices, stir into fish-flavored juice
7. Heat oil in a pan, add chopped green onion, add 1 teaspoon of Pixian bean paste, stir fry for red oil, add shredded pork and fry until cooked
8. Stir-fry shredded pork, add eggplant, stir fry for a minute, pour in fish sauce
9. Pour in the fish-flavored juice, stir fry for five minutes, pour in the water, collect the juice over high heat
Tips:A delicious dish with steamed buns and rice
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