Pork belly 300 grams

Appropriate amount of onion, ginger and garlic

Soy sauce 1 spoon

2 tablespoons soy sauce

Soy sauce 1 spoon

Rice wine 1 spoon

Half a spoonful of pepper

Water starch 1 spoon

Half a spoonful of sugar

Half a spoonful of salt

Practice steps

1, prepare ingredients, one round eggplant and 300g pork belly.

2. Wash the eggplant, cut it into cubes of 1.5 cm, add a spoonful of salt, stir well, and marinate for 10 minute. Squeeze out the water after curing.

3, pork belly diced, put two spoonfuls of soy sauce for a while, easy to taste, easy to change color when stir-fried.

4, put oil in the pot, put two star anises, and suddenly the fragrance is overflowing.

5, add pork belly diced and stir fry, stir fry with lard.

6. Add a spoonful of soy sauce and stir-fry the sauce.

7. Add onion, ginger and garlic

8. Add marinated eggplant and stir fry until the eggplant is soft and cooked.

9. Add two spoonfuls of soy sauce and two spoonfuls of yellow wine (I didn't put the yellow wine).

10, add boiling water, boiling water is equal to eggplant diced.

1 1. Add half a spoonful of chicken essence (I never put chicken essence in cooking, you can leave it alone), half a spoonful of pepper, half a spoonful of sugar, half a spoonful of salt and one spoonful of soy sauce.

12. Add red pepper and green pepper (I didn't have red pepper, so I used some carrot slices instead). Red and green peppers can adjust their taste and increase their fragrance.

13, add some diluent and stir a few times.

14, pickled eggplant diced.

15, put oil in the pot, add a proper amount of pepper, and fry the pepper with a small torch.

16, diced eggplant marinade with chopped green onion and Chili oil.

17. Cook noodles, cook noodles.

18, noodles are served and diced meat is poured on it.

19, stir and eat! The taste is simply delicious! Do it quickly!

skill

1. Choose round eggplant, the texture will be tighter and the taste will be better. 2. The purpose of pickling eggplant is to remove the moisture of eggplant itself, reduce the astringency of eggplant itself, and keep eggplant from discoloring. 3. Stir-fry the pork belly for a long time, stir-fry the fat part of the pork belly, and make the diced meat half dry and half soft.