STEP 1/9
First, wash the eggplant clean and make a deep cut diagonally.
STEP 2/9
Add 2 tablespoons, 1 tablespoons of soy sauce, 2 tablespoons of vinegar, 1.5 tablespoons of sugar, 2 tablespoons of minced Cheongyang red pepper, 1 tablespoons of red pepper powder, and 1 tablespoons of minced garlic and mix them well to make a sauce.
STEP 3/9
Chop the green onion.
* I replaced it with chives because the green onions fell off straight away :)
STEP 4/9
We also prepare ground pork.
STEP 5/9
Put an appropriate amount of cooking oil in a preheated pan over medium-low heat and put the whole eggplant.
At this time, make sure that the cut is facing down.
Cook the eggplant thoroughly to the skin.
STEP 6/9
Grease the preheated pan with plenty of cooking oil and stir-fry the green onions lightly.
If the scent of green onions is savory, add ground pork and 1 tablespoon of minced garlic and stir-fry them.
If the pork is cooked, add the sauce.
STEP 7/9
Then add 1/2 cup water and simmer the sauce moderately.
STEP 8/9
Add the roasted eggplant and boil it down.
Put the sauce on the eggplants.
Then the eggplant will soak in the sauce so that you can enjoy it more deliciously :)
STEP 9/9
I thought it would be a very complicated and difficult dish when I just heard the name of the fish-flavored branch, but this is unexpectedly easy