Ingredients

Noodles, minced pork, eggplant, cucumber, carrot, garlic, June fresh bean paste, dark soy sauce, white sugar

Method

1. Prepare the ingredients and wash them

2. Peel the carrots and cut into shreds. Boil water in a pot, blanch and drain. Shred the cucumber, cut the eggplant into small dices, and mince the garlic

3. Bring a large pot of water to a boil, add the noodles, and after boiling, pour in half a bowl of water and cook until the noodles are cooked.

4. Rinse the cooked noodles with cold water and soak them in cold boiling water for a while.

5. Heat the pot, add a little more oil, add minced garlic and stir-fry over low heat. fragrant

6. Turn to medium heat and stir-fry the minced meat until the surface turns white and spreads. Add some cooking wine and stir-fry evenly, then remove from the pot and set aside

7. Pour in the diced eggplant. Use the remaining oil in the pot to stir-fry until the diced eggplants are translucent and soft

8. Add two tablespoons of June fresh bean paste, stir-fry evenly, add the minced meat stir-fried in step 6, and stir-fry again

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9. Add a small bowl of water

10. Add a little dark soy sauce to taste

11. Add a little sugar to taste

12. Keep stirring over medium-low heat until the sauce begins to thicken in the pot.

Remove the cooked noodles, drain the water and put them into a bowl. Arrange shredded carrots and cucumbers on the surface, then pour a large spoonful of the prepared eggplant fried sauce and it’s ready to go