Braised pork with eggplant and melon is a very delicious home-cooked dish. Braised pork with eggplant and melon, half fat and half thin. Eggplant and melon suck the oil fried by gravy and grease, and the stewed eggplant and melon are soft and smooth and delicious. Share its practice with everyone.

Tools/materials 1 eggplant and melon, 200g semi-fat lean pork, appropriate amount of ginger and garlic, 1 tablespoon soy sauce, 1 tablespoon cooking wine.

0 1 Dice the semi-fat pork, add appropriate amount of salt, ginger, 1 tablespoon soy sauce and 1 tablespoon cooking wine and marinate for a few minutes.

Wash the eggplant and cut it into angular pieces.

Heat oil on high heat, add garlic and rice and stir fry until fragrant, then add pork and stir fry.

Stir-fry the oil, then put the eggplant and wax gourd in and add the right amount of salt.

Stir-fry for about 30 seconds, then sprinkle some water in.

Cover and stew for about 3 minutes.

Open the lid and stir fry, turn off the fire, and the delicious braised pork, eggplant and melon will be ready.