Little red eggplant

1

Pork made of wine and salt

2

Cut the eggplant into strips or shapes you like

3

Cut the chili rings or replace them with a soy sauce

4

Let's fry the eggplant and see if it changes

5

I'll make a salsa and put pork in it

6

When you see the pork turn color, you put the eggplant in it

7

It's done

First, slice the pork and marinate it with cooking wine and salt. Then, cut the eggplant into strips, though of course you can cut it into whatever shape you prefer ^_^. Next, slice two small chili peppers into rings; if you have broad bean paste, you can substitute it for the small peppers. Preheat the pan, pour in two tablespoons of oil, add the prepared eggplant and fry it slightly; once the eggplant changes color a bit, you can plate it. Next, pour one tablespoon of oil, one tablespoon of cooking wine, half a tablespoon of salt, and the chilies into the pan to make the seasoning. When a fragrance is released, pour the marinated pork into the pan and stir-fry. When the pork changes color slightly, add the eggplant back into the pot, add a little bit of water (since the eggplant releases more water the longer it cooks) and half a tablespoon of salt. Wait until the eggplant has completely changed color and become relatively soft, then it is ready to serve (I personally prefer the eggplant to be on the softer side, but if you like it a bit firmer, wait another two to three minutes after seeing the eggplant change color before serving) ^_^.