material

Ingredients: eggplant, a little pork belly

Accessories: garlic, oil consumption, sugar, salt, chicken essence.

working methods

1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.

2. Take out the good eggplant to cool.

3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you cook, the eggplant will have no water and will not absorb more oil. If you want to eat more, eat more!

4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.

5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.

6. Stir-fry for a while, then mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).

7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.

1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.

2. Take out the good eggplant to cool.

3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you cook, the eggplant will have no water and will not absorb more oil. If you want to eat more, eat more!

4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.

5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.

6. Stir-fry for a while, then mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).

7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.