Tools/Materials Eggplant, beans, tomatoes, pork belly, onion, ginger, garlic, peanut oil, salt, water, etc.
0 1 Wash eggplant and beans respectively and soak them in clear water for about 10 minutes. The beans are broken into pieces, and the eggplant is torn into large pieces by hand.
Cross a clean tomato from the top, peel it and cut it into hob blocks for later use.
Scallion, ginger and garlic are peeled and washed, and cut into chopped green onion, ginger and garlic respectively. Wash the pork belly with clear water and cut it into pork belly slices with uniform thickness.
Add proper amount of peanut oil to the hot pot, stir-fry pork belly slices, then add chopped green onion, ginger slices and garlic slices to stir-fry, cook wine and light soy sauce.
Add beans and eggplant pieces, stir-fry until color changes, and fully absorb oil.
Add tomato pieces and stir-fry until the soup is out of the pot, add a little thirteen spices and appropriate amount of oyster sauce, continue to stir evenly, and add appropriate amount of water.
After boiling, add a proper amount of salt to taste, stew for about 10 minute, turn off the heat when the ingredients are ripe and there is still a little soup, and add a little chicken essence to taste according to personal preference.
Put on the plate and start enjoying the food!
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