Material:

Ingredients: eggplant (preferably purple), pork belly;

auxiliary materials: garlic, green onion and ginger

seasoning: soy sauce, bean paste or seafood sauce, cooking wine, oyster sauce, sugar, sesame oil, monosodium glutamate, pepper, salt and dried red pepper.

eggplant sauce

Step 1

Preparation of ingredients: Wash the eggplant and cut it at both ends. Cut the pork belly into cubes.

step 2

preparation of auxiliary materials: green onions, ginger, garlic and red garbage should be cut into foam for later use.

Step 3

Turn on the fire, add appropriate oil to the pan, then simmer until it is 3% to 4% hot, then put the eggplant in the pan and fry it over low heat.

Step 4

This step is to mix the seasoning and tell everyone the secret of seasoning. One and a half spoonfuls of bean paste, one spoonful of soy sauce, oyster sauce, cooking wine and sugar. Half a spoonful of sesame oil, chopped green onion, monosodium glutamate, garlic, salt and pepper, depending on your taste. Then add water, the volume of which is twice that of the seasoning.

Step 5

Turn the fried eggplant over, and don't let it burn off. When the eggplant is soft, take it out for later use (don't damage the eggplant skin in the process)

Step 6

Continue to heat and drain the oil, and then add chopped green onion, ginger, garlic and pepper to choke the pork belly until the color of the pork belly changes

.

Step 8

Simmer on low heat for five minutes, and change to high heat, so as to collect the juice. When the soup is sticky, you can cook it. Remember never to boil it dry.