Fish-flavored eggplant stew

Overview

Eggplant stew, people who like to eat it will like it very much, but people who don't like it will still find it beautiful when they see it.

Cut the eggplant into small pieces, shred the ginger, bamboo shoots, and carrots, dice the pork, cut the black fungus into small pieces, and mince the garlic and set aside.
Put an appropriate amount of oil in the pot, heat it to 80% heat, add the eggplants and fry them, turning constantly, and be careful not to make the heat too high.
When the eggplant is fried to golden brown and soft enough to be pierced with chopsticks, take it out to control the oil.
Leave an appropriate amount of oil in the wok, heat it up, add minced garlic and shredded ginger and stir-fry until fragrant.
Add the diced pork, shredded carrots, and black fungus pieces and continue to stir-fry. Pour in an appropriate amount of delicious fresh bean paste. Continue to stir-fry the bean paste for 2 minutes and then add 1 bowl of water. Is there any fish-flavored shredded pork
Pour the fried ingredients into the casserole.
Cover the pot, simmer over low heat for 3 minutes, then turn off the heat, sprinkle with chopped green onions and serve hot.