1. Dice all the main ingredients, mince the onion, ginger and garlic. Soak the eggplant in light salt water for 10 minutes, then take it out and squeeze out the water.

2. Lean pork Put cooking wine, a little salt, and starch in it

3. Add oil to the wok, add onions, ginger, and half of the garlic, stir until fragrant

4. Add in Stir-fry the marinated diced pork until it changes color

5. Add light soy sauce and stir-fry for a while

6. Add diced eggplant and stir-fry evenly

7. Add diced tomatoes

8. Stir all the ingredients evenly. Do not add water, as it will produce a lot of soup

9. Cover and simmer for 5 minutes

10. At this time, add water to the starch and set aside

11. Open the lid, add salt, water starch and the remaining minced garlic, and the eggplant brine is ready

13. After the noodles are cooked, pour boiling water over them to prevent them from sticking, put them into a large bowl, add eggplant marinade and sprinkle with chopped chives, and it’s done.