2 eggplants

Pork belly right amount

2 red peppers

Appropriate amount of onion and ginger

Proper amount of soy sauce

Proper amount of salt

Sichuan pepper

Methods/steps

1

Cut the eggplant into small pieces. Cut the red pepper into sections. Slice onion and ginger. Marry fat pork belly and thin pork belly and cut them separately.

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2

Heat the oil in the pot, flatten the fat pork belly into lard with a small fire, and put the pork belly aside. ? Onion, ginger and pepper suddenly smell under the action of fire. ? Stir-fry with a spoonful of soy sauce while it is hot.

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three

When you smell the fragrance, add the eggplant pieces, stir well, add the right amount of water and add the right amount of salt until the eggplant is skipped (without adding too much, the eggplant comes out). Add fresh pepper.

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four

Enter the slightly thin pork belly. Bring the eggplant to a boil and stew for about 10 minutes until the eggplant is soft and rotten.

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end

Matters needing attention

Pork belly should be divided into two groups, the fatter one should be put into the pot to flatten the lard, and the thinner one should be put in the eggplant when it is boiled, so that the thinner pork belly can be stewed very tender.