1. The pumpkin is very tender. It's simply peeled. The eggplant is also tender. It's simply not peeled. Cut all the pieces.
2. Cut the streaky pork (I use Bacon) into pieces or slices, add thirteen spices, sugar and stir fried bean paste in Pye County after oil heating, and I add some ginger powder and old Ganma.
3. Add pumpkin and eggplant pieces, add a little salt (in order to make the dish soup), stir fry until soft, add boiling water (it is said to save gas), cover and simmer. At this time, simmer slowly at a low heat. When the pumpkin is soft, turn on medium heat, add chicken essence and salt, order coriander, and take out the pot.