흑당생강차 1 TS, 돼지고기 200g, 가지 2개, 맛술 1 TS, 간장 1 TS, 간장 1 TS, 후춧가루, 고추기름, 대파 2 TS, 다진마늘 1 TS, 홍고추 1개, 청양고추 2개, 굴소스 1 TS, 올리고당 1 TS, 식초 1/2 TS, 참기름 1/2 TS
1 TS black sugar ginger tea, 200g pork, 2 eggplants, 1 TS cooking wine, 1 TS soy sauce, black pepper, pepper oil, 2green onion, 1 TS crushed garlic, 1 sliced red pepper and 2 sliced spicy peppers, 1 TS oyster sauce, 1 TS corn syrup, 1/2 TS vinegar, 1/2 TS sesame oil

1. 다진 돼지고기 200g에 맛술 1스푼, 간장 1스푼, 간장 1스푼, 생강청 1스푼, 후춧가루를 넣고 밑간한다.
Season 200g pork with 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon black sugar ginger tea and black pepper before cooking.

2. 가지 2개는 세로로 4등분해서 기름 없는 팬에 수분이 날아가도록 구워서 식혀 썰어둔다.
Cut the 2 eggplants vertically into quarters and bake them in an ungreased frying pan to dry them out. Cut them after cooling down.

3. 팬에 고추기름을 두르고 대파 2스푼, 다진마늘 1스푼, 썬 홍고추 1개, 썬 청양고추 2개를 넣어 볶다가 밑간한 돼지고기를 넣어 볶는다.
Grease a frying pan with pepper oil and put and stir-fry green onion, 1 spoon crushed garlic, 1 sliced red pepper and 2 sliced spicy peppers in the frying pan. When they are stir-fried, add seasoned pork and stir-fry.

4. 돼지고기가 거의 익으면 가지를 넣고 굴소스 1스푼, 올리고당 1스푼을 넣고 볶다가 마지막에 식초 반스푼과 참기름 반스푼을 둘러서 완성한다.
When the pork is almost cooked, add the baked eggplants, 1 spoon oyster sauce and 1 spoon corn syrup. Just before the end of the cooking period, add 1/2 spoon vinegar and 1/2 spoon sesame oil to finish.

5. 그릇에 적당량의 밥을 담아 돼지고기가지 볶음을 올려준다.
Put an appropriate amount of rice into a bowl and spread stir-fried pork and eggplant over it to serve.