1, Kandelia candel is washed and cut into small pieces, and the flower meat is sliced; Garlic powder, ginger slices and onion segments are ready for use;

2, oil in a hot pot, stir-fry the eggplant until cooked, and pick it up for use;

3. Add oil, add pork belly and stir-fry until slightly oily, then add garlic and Jiang Mo and stir-fry until fragrant;

4. Then add eggplant, add water 1 spoon and simmer for 2 minutes;

5. Cook oyster sauce, soy sauce, salt and sugar to taste, and then add the onion to the pot.

6. Serve on a plate.