Accessories: oil, salt, soy sauce, chicken essence.
step
1. Wash pork belly and cut it into pieces for later use.
2. Wash the eggplant and cut it into filaments.
3. Prepare an onion and shred it.
4. Pour the oil into the pot, first stir-fry the shredded pork, then pour the soy sauce, salt and chicken essence, add the onion, and finally stir-fry the eggplant.
5. Pour the water into the pot, bring it to a boil, and then add the cake strips. Don't turn over, cover the pot and stew for a few minutes.