2. Prepare all the ingredients and clean them. Cut eggplant into three sections with uniform length, then cut into small strips, and quickly soak them in clear water to prevent eggplant from oxidation and blackening;
3. put a cross knife on the tomato, then scald it with boiling water, remove the tomato skin and cut it into small pieces; Cut the onion into small pieces;
4, garlic peeled and chopped; Cut shallots into chopped green onions;
5. Slice the fat and thin pork belly and put it in the plate for later use;
6. Out of the pot, pour a small amount of cooking oil into the pot, add chopped pork belly when the oil is hot, and slowly fry the excess oil in the pork belly on low heat. When pork belly is fried until both sides are golden, take it out with oil control and put it in a plate for later use;
7. Leave the pork belly in the pot until the oil is cooked, put the minced garlic in the oil heat, stir-fry the chopped green onion with low fire, continue to stir-fry for a few times, then add the drained eggplant, and stir-fry the eggplant with medium fire until soft and glutinous; Oiliness is the key to soft waxy eggplant.
8. Stir-fry eggplant until soft, add tomatoes and pork belly, and then start seasoning. Add 1 star anise, half a teaspoon of white vinegar, 1 teaspoon of light soy sauce, 2 teaspoons of light soy sauce and 3 small pieces of rock sugar, stir fry quickly and evenly, then add a proper amount of clear water, the amount of clear water shall not exceed the ingredients. When the fire boils, turn it down and cover the pot.
9./kloc-After 0/5 minutes, open the pot cover and turn on the fire to collect the soup. After the soup is thickened, sprinkle some chopped green onion to add flavor. This soft eggplant barbecue is cooked. Eggplant is soft and waxy, very delicious.