Ingredients: pork, eggplant and tomato.

Accessories: onion, garlic, soy sauce, soy sauce, oyster sauce, soy sauce, sugar, chicken essence and salt.

Production process: decocting.

Main steps:

Soak eggplant and tomato in salt water, pour tomato into hot water for 3 minutes, peel and cut into pieces, and keep the juice! Tomato juice is very important. Don't pour it out Peel and dice the eggplant, about the size of the fingernail of the little finger.

Pork with some fat is delicious. Dice the pork, add a little salt, soy sauce, a spoonful of starch and a little white pepper, and marinate for a quarter of an hour to make it more tender and smooth.

A little oil in the pot, stir-fry diced meat first, then stir-fry oil. Pull the diced meat aside and saute the chives and garlic. If there is no onion, use onion. Stir-fry the eggplant for a while Stir-fried with diced meat, the eggplant will gradually become smaller.

Add diced tomatoes and stir-fry the juice. Add seasoning! One spoonful of soy sauce, two spoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, two fingers of sugar and one Mimi for refreshing. Stir-fry evenly and the meat begins to change color.

Pour in a bowl of water, bring the water to a boil, simmer for about 15 minutes, and collect the juice over high fire. Remember to leave more juice, not too dry.

Add salt and sprinkle with chopped green onion.

Boil another pot of water, add the handmade noodles, cook the noodles, and remove the cold water.

Add the boiled diced meat sauce.