Ingredients: eggplant, handmade noodles.

Accessories: garlic, ginger, soy sauce, soy sauce.

1. Remove the pedicels from the long eggplant, cut the eggplant with skin into pieces about 2 cm after washing, cut into pieces, put them into the pot, sprinkle a little salt to marinate evenly, and filter out some water in the eggplant, so that the fried eggplant will not be too rotten. Just marinate for 10 minute without salt penetration.

2. While the eggplant is marinated, the pork belly is washed and drained, cut into small diced meat, pedicled with snail pepper, cut in half and take out the seeds. After washing, cut the snail pepper into small pieces, peel the garlic and cut it into minced garlic, and cut the ginger into Jiang Mo.

3. Stir-fry the cooking wine for 2 minutes to remove the fishy smell, and then add soy sauce, minced garlic and Jiang Mo to stir-fry for fragrance. Be sure to stir-fry the bean paste, and stir-fry the diced meat all the time. After the eggplant is salted, squeeze it, squeeze it dry and put it directly in the pot.

4. Add a small amount of water to the pot, just without the ingredients, cover it and boil it over high heat, and turn to medium heat 10 minute to make the eggplant mature and delicious.

5. Uncover the lid, add the snail powder and continue to simmer for 3 minutes. After the snail pepper is cooked, pour in the water starch until the soup is a little thick. Stir well and turn off the fire. After the noodles are cooked, put them in a bowl and pour in the fried eggplant.