Choose eggplants with purple stems, the long, tender ones.

Tear the eggplant into small pieces.

Cut pork into thin slices.

Pickle pork slices with liquor, salt and moist starch.

Cut garlics, ginger, scallion and coriander.

Pour a bit oil into the wok. Fry the raw eggplants until they are soft. Fry the eggplants with simmering fire. With simmering fire, the eggplant blocks would soften gradually, obsorbing less oil.

Fry the meat slices with medium fire. Put the meat in a bowl.

Restart the fire. Pour oil, ginger, scallion in the wok. Put the eggplants in the wok. The eggplants have been processed just now, and flavor would enter the vegetable easily. Put soybean sauce, vigegar, sugar to the eggplants. Fry and add a small amount of boiled water. Cook the eggplant with medium fire.

Add the meat slices to the eggplants. Add soybean sauce and salt.

Add minced garlics and coriander to the dish. Add a small amount of sesame oil.

Tips:

The eggplant shall be fried with a small amount of oil in advance, so that it will obsorb the flavor. Fry it with simmering fire, use less oil. Great fire would require a large amount of oil.

When stewing the eggplants, use a small amount of water as soup. The eggplants would loose water while stewing, and too much water would weaken the fragrance of the dish.