Rinse a piece of pork belly and cut it into pork belly slices with uniform thickness. Peel off the skin of onion and garlic, clean it and cut it into chopped green onion and garlic slices respectively.
Add proper amount of peanut oil to the hot pot, stir-fry pork belly until fragrant, then add chopped green onion and garlic slices to stir-fry, cook appropriate amount of cooking wine and light soy sauce, stir-fry evenly.
Pour in the shredded eggplant and continue to stir evenly, so that the shredded eggplant can fully absorb the oil.
Add appropriate amount of oyster sauce and salt to taste, and stir well again.
2. Wash and slice the eggplant, blanch it in boiling water for 3-5 minutes, and then remove it for later use.
Heat the pot with oil, add onion, garlic, Jiang Mo and diced meat, and add cooking wine. Stir-fry for a while.
Add eggplant, salt, sugar and vinegar, stir-fry and serve.
3. Wash the eggplant and slice it.
Chop the peppers, not stir-fry them with dried peppers.
Pour a small amount of vegetable oil into the pot, add pepper and stir fry.
Add eggplant and stir fry.
Stir-fry for 1 min, pour in a bowl of water, stir, and cover.
After stewing for a while, the water is almost collected, and the eggplant becomes soft. Pour in soy sauce, add some salt to taste, stir fry evenly and turn off the heat.