1. Wash the eggplant, and cut the skin into about 8 cm in length
2. Fry the eggplant in a frying pan until light golden, remove, drain, and set aside.
3. Mix the light soy sauce, bean paste, sugar, water, vinegar, and cooking wine into a bowl of sauce for later use.
4. Leave oil in the pot, add minced garlic, minced ginger, and salted fish until fragrant. Add minced pork and stir-fry. Add the sauce, stir, and bring to a boil.
5. Add eggplant and cook for about a minute. Adjust the starch paste, add in, and sprinkle chopped green onion, you're done!
