Eggplant and lentils in a griddle-griddle cookbook 1. Select lentils to remove the old tendons and break them into 5 cm long pieces. 2. Cut the eggplant into strips with a width of 1.5cm and a length of 5cm. 3.4. Stir-fry lentils and eggplant in oil pan respectively. The skin of fried lentils is wrinkled. 4. Pork belly is cut into strips with width of 1cm and length of 5cm. 5. Cut the small red pepper and slice the garlic. 6. Add a little oil to the pot, heat it, and slowly stir-fry the pork belly. 7. Stir-fried pork belly is smaller in size and slightly yellow in color. 8. Pour the garlic slices into the pork belly and stir fry. 9. Stir well 10. Add red bean paste, oyster sauce, chicken essence, sugar and salt and stir well 1 1. Put it in a dry pot and eat eggplant and lentils while heating. Tips: 1. You can use any hot sauce you like instead of red bean paste. If you like seasoning, the fried food will be delicious. The color is positive and the taste is fragrant; Eggplant can be fried until it is slightly yellow and soft, but not too soft, because it needs further cooking. The oil temperature of fried eggplant can be higher, about 70% hot; 3. Pork belly must be browned patiently and slowly, and the oil inside should be browned as much as possible, so that the meat can be cooked thoroughly and the taste is burnt but not greasy. Of course, it is best to use a non-stick pan to avoid touching it.