1. First, prepare two pieces of eggplant, cut into 5cm sections, each section is cut in half, and each half is cut into 3 pieces diagonally.

A small piece of fat and thin pork belly is cut into pieces, ginger is cut into pieces first, then cut into pieces, green onions are cut into rings, and garlic is flattened and cut into pieces.

2. Let's fry the eggplant, and pour the vegetable oil into the pot. When the oil temperature reaches 60%, pour the eggplant, and fry it soft and thoroughly. After frying until the color changes, you can pour out the oil control. Look carefully at the poured eggplant to see if it is golden and not deformed.

3. Leave the bottom oil in the pot, pour in the meat and stir fry a few times, pour in the onion, ginger and garlic and stir fry until fragrant, add a little bean paste and stir fry the red oil quickly, pour in 5 grams of cooking wine and stir fry a few times, and pour a little water from the side of the pot to boil.

4. Add 15g of sugar, 2g of salt, 1g of chicken powder, 1g of pepper, 10g of balsamic vinegar and 3g of soy sauce, evenly color the soy sauce, control the oil, pour it into the eggplant, stir fry quickly to make the soup evenly wrap the eggplant, and hook in a little water starch after the eggplant absorbs the soup.

Technical points:

1. You can't cut the tomato strips too thin. If they are too thin, they will be blown dry.

2. When frying eggplant, the oil temperature must be high. When the temperature is low, eggplant easily absorbs the oil in the pot.

3. The ratio of sweet and sour is 3: 2. Using the deviation and penetration of seasoning, add bean paste to highlight the sour, sweet, salty and slightly spicy.