Be sure to fire until the pieces are soft and rotten, so adding water is the key. The intermediate link was not photographed for some reason.


300g eggplant
200g pork stuffing
2 tablespoons cooking oil
Half tablespoon aged vinegar
3 g salt
Half garlic
1 tbsp soy sauce
1 tbsp soy sauce
10g sugar
50g chives
1 tbsp bean paste
10g water starch


Step 1
Chopped scallion, ginger and garlic

Step 2
Wash eggplant and cut into pieces

Step 3
Marinate minced meat with soy sauce wine for 5 minutes

Step 4
Heat up the oil onion, ginger and garlic, saute the minced meat, put it into the pot, stir fry it, add bean paste, soybean paste, stir fry it until fragrant, put in the cut eggplant, then add soy sauce, sugar and salt, add water, cover and simmer.

Step 5
Simmer for 5 minutes until the soup is thick. Thicken with starch and season with sesame oil.