The recipe for braised eggplant noodles is as follows:

Ingredients: 150g noodles, 250g eggplant (round), 150g pork belly, 12g millet pepper, 10g green pepper, garlic 3 cloves, a little green onion.

Accessories: 1 tsp cooking wine, a little dark soy sauce, appropriate amount of salt, 1 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp sweet potato starch.

Steps:

1. First prepare the required ingredients. For eggplant, it is recommended to use tender round eggplants, which have a better taste.

2. Then wash the pork belly and cut into small cubes, then add a little salt, 1 tsp cooking wine, a little dark soy sauce, 1 tsp sweet potato starch, stir well with chopsticks and then add a little cooking oil to marinate for a while. .

3. Then remove the stems of millet pepper and green pepper, wash them and cut them into small circles. Flatten and peel the garlic, then chop it into small pieces and put it on a plate for later use.

4. Cut the eggplant into cubes. No need to peel the eggplant. Soak it in water for a while. This will prevent the eggplant from changing color.

5. After the eggplants are soaked, drain the water. After the pot is hot, add the eggplants and stir-fry over high heat. Fry the eggplants until soft and transfer them to a plate for later use. Stir-frying eggplant in this way is much better than frying fragrant eggplant. It uses less oil, is healthier, and is not greasy.

6. Then put a little oil in the pot. When the oil is hot, add the green and red peppers and stir-fry them over high heat until they are raw. Put them into a bowl and set aside. The color of the peppers will be more beautiful when done this way. You can also add the peppers when you want to be lazy and take it out of the pot.

7. Add an appropriate amount of cooking oil to the pot. When the oil temperature is 60% hot, add diced meat. Saute over high heat, then add minced garlic and stir-fry until fragrant.

8. Then add the eggplant that has been fried softly in advance, and stir-fry evenly over high heat.

9. At this time, add a little salt, 1 tablespoon of light soy sauce, and 1 tablespoon of oyster sauce, stir-fry evenly, then add an appropriate amount of water and simmer for a while.

10. Cook until the eggplant is soft and rotten, then add the green and red peppers that have been fried in advance and stir-fry evenly. Finally, add a little chicken essence to enhance the freshness, sprinkle with a little chopped green onion and serve. If you don't like chicken essence, you can use a little sugar to make it fresher.

11. Start cooking the noodles. Add an appropriate amount of water to the pot. After boiling over high heat, add the active fermentation hollow noodles and stir them up with chopsticks.

12. When the noodles are cooked for 8 minutes, take them out and run them through cold boiling water. Then drain the water and add a little cooking oil and mix well. This can prevent the noodles from sticking together.

13. Put the cooked noodles into a bowl, spread the fried diced eggplant meat on the surface, mix well with chopsticks and then eat.