300g eggplants, 150g pork griskin, 50g oil, 10g sweet bean paste, a piece of ginger, 5g dried red pepper, 1 tbsp starch, two cloves of garlic, 2 roots of coriander, 2 tbsp oyster oil, 1tsp sugar, 1/2 tsp monosodium glutamate, 3 drops of sesame oil, 1/3 egg, 3 flower peppers, 1.5 scoops of meat broth, l0g soy sauce,1/2 tsp powdered chicken, 1 tbsp alcohol for cooking, 1/4 tbsp salt, a trace of powdered pepper, 2 tbsp potato starch

Cut the eggplant into the thick pieces 7-8㎝ long, spray salt, rub and press the pieces, remain still for 10 minutes, drain water completely by squeezing. Add 2 tbsp dried starch, mix them evenly and fry them in oil. Slice the pork, add a small amount of dried starch, egg, salt, monosodium glutamate, mix them, fry slightly in oil. Mince the garlic and ginger, chop the dried red pepper roughly. Chop the red pepper, cut the root of coriander, wash it cleanly and cut it into pieces 2㎝ long. Pour the oil into the heated pan, cook the minced ginger and garlic until their fragrance comes out, add the dried red pepper, flower pepper, sweet soybean paste, oyster oil, powdered chicken, soy sauce, meat broth, sugar and then dip out a bowl of soup. Put the fried eggplant pieces into the juice of pan, add watery starch while stirring lightly to make it thick and then put it on the plate.
Then, add the fried meat, pepper powder, sesame oil and watery starch into the already dipped bowl of soup, roast them slightly, put them on the eggplant pieces and then put small amount of minced garlic and coriander over them and then serve it.