This dish is delicious, soft and fragrant, salty and nutritious. After dinner is a major feature, mixed with rice to eat, lips and teeth.


3 eggplants (purple skin, long)
Appropriate amount of pork stuffing
Appropriate amount of garlic
Moderate amount of red pepper
A spoonful of bean paste
1 teaspoon salt
2 teaspoons sugar
4 teaspoons vinegar
2 teaspoons soy sauce
1 teaspoon chicken essence
Proper amount of sesame oil
Appropriate amount of corn starch


Step 1
Prepare the ingredients.

Step 2
Cut the eggplant into 7-8 cm long strips, cut the garlic, cut the red pepper into sections, chop the bean paste and set aside.

Step 3
Sprinkle a little salt in the eggplant, mix well and let it marinate for about 10 minutes.

Step 4
After marinating the eggplant, remove the excess water from the basin. Then sprinkle proper amount of dry corn starch and mix well.

Step 5
Take a clean small bowl, and then add corn starch, sugar, chicken essence, soy sauce, vinegar in turn, and then pour in half a bowl of water to make a bowl of juice.

Step 6
Add proper amount of oil into the pot. After the oil is heated, fry the eggplant strips in turn until the surface is yellowish, and then set aside.

Step 7
Change another pot, add a little oil in the pot, and then pour the meat into the pot to stir fry.

Step 8
Stir fry until the meat is white and mature. Add the bean paste and red pepper and stir well. Add garlic powder and stir fry until fragrant.

Step 9
Stir fry the eggplant strips in the pan.

Step 10
Pour the bowl juice into the pot, bring to a boil and stir well. Then turn off the fire and pour a little sesame oil.