Ingredients: half a catty of alkaline noodles, one eggplant, two pork belly, two star anises, red pepper, diced onion and minced garlic, half a bowl of water starch, a small bowl of clear water, a little cooking oil, a spoonful of soy sauce, salt and sugar, chicken essence and soy sauce.

1, first take a pot of water, boil boiling water, at the same time, boil the eggplant, wash the eggplant, cut it into small pieces, put it in a container, add half a spoonful of refined salt, catch it for later use, and air it for a few minutes.

2. After the water in the pot is boiled, add a little salt, add noodles, cook for about 5 minutes, remove, cool in ice water, and remove after being fully cooled.

3. When cooking noodles, you can cut the side dishes, diced pork belly, minced garlic, diced shallots and seedless red peppers, and then prepare half a bowl of sauce (water starch).

4. When the side dishes are ready, stir-fry the sauce. First, put the pork belly into the pot, add a little oil and stir-fry with low fire, and add two star anises to remove the fishy smell.

5. Stir-fry pork belly until golden brown, add a spoonful of soy sauce and half of chopped green onion, and continue to stir-fry for 10 second (if you think there is too much oil, you can pour some out first).

6. Then add the dried eggplant diced, add the chicken essence and white sugar, add a little soy sauce to taste and color, and continue to stir fry for about one minute.

7. Add a small bowl of clear water to boil, thicken it for a few minutes, pour in the starch water we prepared in advance, and stir well before boiling.

8. Finally, add chopped green onion and garlic red pepper, spray twice, turn off the heat, pour on the noodles and mix well.