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.