How to make it

1. Mix Japanese Style Sweet Bean Sauce and other seasoning ingredients and set aside.
2. Cut the eggplant into 3 sections, then cut 1 to 4 vertically, and soak in vinegar water for a while to prevent it from turning black.
3. Peel off the rough skin of the asparagus, cut off the bottom and cut into 2 sections. Boil it in hot water for 1 minute and drain. Set aside.
4. Cut the thin pork belly slices in half, add pepper and mix well, use 1 thin pork belly slice to roll up 1 eggplant and 1 asparagus, and coat the seal and surface of the thin pork belly slices with cornstarch.
5. Heat a little oil in a wok, add asparagus and eggplant rolls, and fry over medium heat for 3 minutes until medium well.
6. Add the seasonings and cook for another 2 minutes.