1. Wash the eggplant and cut into long strips. Put the pork stuffing into a bowl. Wash the garlic and ginger and cut into very fine powder shapes for later use.
2. Heat up the wok, put an appropriate amount of peanut oil and cook until it is 7 minutes hot, pour the eggplant and fry it until 8 is ripe or when it is a little discolored, put it on the plate and set aside. of).
3. Pour in peanut oil and heat, add pork stuffing and sauté on medium heat, then add minced garlic, minced ginger and pepper to fry until fragrant.
4. When the garlic smells, add the bean paste and stir-fry on medium heat until the bean scent comes out.
5. Add the deep-fried eggplant when it has the fragrance of watercress, stir-fry on high heat for half a minute, then add water and high heat to bring the water to a boil, then transfer to a pot on medium heat and simmer for 2 minutes (note that the water should not be added too much, it can almost flood the eggplant 4/3 Just leave it alone, but be careful not to boil off the water when simmering).
6. Obviously see that the water has been boiled in half. At this time, add appropriate amount of sugar, light soy sauce, vinegar, and salt according to personal taste, and stir-fry for 1 minute or halve the water.
7. Finally, stir evenly with appropriate amount of starch and water, add to the pot, then add a small amount of chicken essence, close the sauce over high heat, and start the pot.
8. After serving, sprinkle chopped green onions on the eggplant, which is delicious and delicious.
