Pork belly with bone 802g

Purple eggplant 863g

Garlic cloves 1 1g

ingredients

Appropriate amount of corn oil

Salt 5g

step

1. The pork belly with bone is thawed in advance, washed well, put into an electric pressure cooker and marinated with thirteen fragrant brine soup.

2. Wash and cut the round eggplant into appropriate pieces, soak it in clear water for about half an hour, remove and drain.

3. Garlic cloves can be broken and peeled.

4. Add garlic cloves into the hot pot and cool the oil.

5. Pour in eggplant and stir-fry until the eggplant pieces are a little soft.

6. Add the marinated meat pieces to the pot and add the appropriate amount of balsamic soup.

7. Add the right amount of salt, stir well, cover and simmer to collect juice.

8. Turn off the fire when the juice will be collected, turn it over evenly, and then cover it for two minutes to serve.