1. Wash eggplant, break it into pieces by hand, sprinkle with salt, grab it evenly, and let it stand 10 minute.

2. Slice pork belly; Wash green peppers and cut into rolling blades; Peel garlic, cut two cloves into powder, and keep the remaining six cloves as a whole.

3. Heat oil in the pot, add six cloves of whole garlic, fry on low heat until the surface is slightly burnt, and remove.

4. Put the pork belly slices in the pot, stir-fry until it changes color, add chopped green onion and half minced garlic, stir-fry until fragrant, then pour in cooking wine, squeeze the eggplant dry with water, then pour in and stir-fry until soft.

5. Add batter, soy sauce and sugar, stir-fry until the color is the highest, pour in hot water, and there is almost no eggplant.

6. After boiling, turn to low heat, cover the pot, stew until half water, pour in green pepper, stir-fry garlic cloves, and decide whether to add some salt according to taste.

7. When the juice is finally thick, pour in the remaining half of minced garlic, stir-fry evenly, turn off the fire, drop a little sesame oil, and take out the pot.