1. Material: long eggplant, pork filling, green pepper, red pepper, garlic, chili, shallot, bean paste, sugar, balsamic vinegar, light soy sauce, corn starch, oil, etc.
2. Cut the eggplant into long strips, sprinkle a little salt, mix well and marinate for about 15 minutes
3. Green red pepper slices, ginger onion pepper ready
4. Adjust the fish sauce: sugar, balsamic vinegar, soy sauce, a small amount of starch, add 1 tablespoon of water and mix thoroughly
5. After the eggplant is marinated, grab the dry water, then sprinkle an appropriate amount of dry cornstarch and mix well for later use
6. Heat oil in a pan, fry the eggplant strips in turn until the surface is light brown, then remove and drain the oil for later use
7. In Another frying pan, sauté onion, garlic, and chili in cold oil until fragrant, add bean paste, and stir-fry until the color is bright red
8. Pour in the meat and stir fry until cooked
9. Add the fried eggplant strips, add a spoonful of water and cook for a while
10. Pour the fish sauce into the pot and stir fry evenly
11. Transfer the eggplants to the casserole, add green and red peppers, bring the casserole to a boil and bring it to a boil. Sprinkle with chives and serve on the table
