1. Wash the eggplants, cut them into pieces, add a little salt, stir evenly, and marinate for about 10 minutes;

2. Squeeze out the marinated water and set aside;

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3. The older the eggplant is, the darker the color of the pickled water will be. Eggplants in this season are still very tender;

4. Slice the pork belly, mince the garlic, and cut the green pepper into hob pieces. , dice the green onions and slice the ginger, set aside;

5. Heat the wok, heat the pan with cold oil and stir-fry the pork belly over low heat. Don’t add too much oil, as the pork belly will produce oil;

6. Stir-fry until the surface of the pork belly is golden brown and the fat spits out. Add the green onion and ginger and stir-fry over medium heat until the aroma is released;

7. Add the eggplant pieces and stir-fry evenly so that each piece of eggplant can be coated. A layer of fat will prevent the oil from disappearing when the eggplant is placed in the pan;

8. Add 1 tablespoon of sweet noodle sauce and stir-fry evenly;

9. Add soy sauce and stir-fry evenly ;

10. Add 1 teaspoon of sugar, stir-fry evenly, then add a little hot water, not too much, stir-fry again;

11. Cover the pot and stir-fry slightly. Simmer for only 3 to 5 minutes, depending on how much hot water you add;

12. When the water is almost dry, open the lid of the pot, stir-fry evenly, add minced garlic and pepper, and change Turn on high heat and stir-fry continuously to reduce the juice;

13. When the juice is almost gone, add a little salt and stir-fry evenly. Pay attention to the amount of salt. Don’t forget that we have added sweet noodle sauce and soy sauce;

14. Finally add a few drops of vinegar, stir-fry evenly, turn off the heat and cook.