1. Cut the eggplant into hob pieces, wash twice with water, add a little salt, and marinate for a while.
2. Slice pork, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, stir well, and marinate for a while.
3. Add a spoonful of cooking wine, two spoons of light soy sauce, three spoons of vinegar, four spoons of sugar, and two spoons of starch in a small bowl and mix thoroughly.
4. Cut the green pepper into small pieces.
5. Slice green onion and shred ginger.
6. Heat the pot, add a proper amount of vegetable oil, heat the oil, squeeze the eggplant to remove the water, put it in the pot, stir-fry until the eggplant becomes soft, remove the oil to control and set aside.
7. There is a proper amount of oil left in the pot, add the meat slices, stir fry until the color changes, and set aside.
8. Leave a little base oil, add green onion and ginger until fragrant.
9. Add a spoonful of Pixian bean paste and stir-fry to get the red oil.
10. Add green pepper and stir fry.
11. Add the eggplant slices.
12. Then put the seasoning in a small bowl.
13. Bring to a boil, stir and fry evenly, then turn off the heat.
14. Finished picture.
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