Main Ingredients

Eggplant

500g

Pork belly

500g

Powder skin< /p>

200g

Green pepper

150g

Accessories

Soy sauce

10ml

Dark soy sauce

5ml

Fuel consumption

5ml

Five-spice powder

5g

Onions

10g

Ginger

5g

White sugar

5g

Salt

3g

Peanut oil

30ml

Water

800ml

1. Cut the pork belly into cubes.

2. Peel, wash and cut the eggplant into cubes.

3. Soak the vermicelli in water until soft.

4. Remove seeds from peppers, wash and cut into sections.

5. Heat the oil in the pan, add the pork belly and stir-fry.

6. Fry until oil comes out.

7. Add soy sauce, dark soy sauce, oyster sauce, five-spice powder, white sugar, onion, ginger, and water and stir-fry evenly.

8. After the high heat comes to a boil, reduce the heat to low and cover and simmer for 20 minutes.

9. Add eggplant.

10. Continue to cover and simmer for 15 minutes.

11. Add the soaked vermicelli.

12. Stew for 5 minutes. Finally, add the chili and stir-fry for a minute, then add salt to adjust the saltiness and remove from the pan.

13. Put it on a plate and a delicious stew is ready.