Ingredients: 2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, and appropriate amount of oil.

Seasoning: 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons wine.

Exercise:

1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.

2. Slice the pepper and mash the garlic.

3. Heat the oil, fry the eggplant in the pot and take it out immediately.

4, put two spoonfuls of oil in the pot, first saute pepper and garlic, then add shredded pork and stir-fry until it changes color, then add fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot.

Materials:

A kilo of eggplant

Divide the meat into two pieces and stir.

Two teaspoons of wine.

A tablespoon of Chili sauce

Garlic, ginger, red pepper and chopped green onion.

Practice: Peel the eggplant, cut it into coarse slices, fry until golden brown, scoop up the dripping oil, stir-fry the meat in a wok until fragrant, then stir-fry the garlic, ginger, red pepper, distiller's grains and spicy bean paste until fragrant, then drop a bowl of water and eggplant, season with soy sauce, sugar and Gu Yue powder, and thicken with a teaspoon of raw flour when there is a little juice left.

Secret:

Cut the eggplant into large pieces, because it will shrink a lot after frying, so fry it with boiling oil, and the eggplant will absorb a lot of oil. Fermented wine can be bought in a grocery store run by northerners. Hairy crabs will be sold in autumn, which is different from ordinary grocery stores. Without fermented wine, the whole dish will be different. Without that sweetness, the taste will be much worse. Use soy sauce instead of salt.