Preparation: 1. Wash the eggplant, cut the hob, drip a few drops of vinegar (or lemon juice) into the water, soak the eggplant for about 10 minutes;
2. Wash the pork and cut into thin slices;
Practice:
1. A little oil in the pot, put the streaky pork into the forced oil, stir fry garlic and ginger;
2. Remove the eggplant from the water and drain the water (no need to squeeze out the water by hand), pour in and stir fry;
3. Stir fry the eggplant until it starts to soften. Stir in Thai style sweet and spicy sauce and chicken essence. Stir fry for 1-2 minutes!
*If Pixian bean paste and millet pepper are used, they are also put in at this time. This is how the eggplant with soft and glutinous taste is fried~~~