3 purple long eggplant, pork, green onion, ginger and garlic, 1 green bell pepper,

1 tablespoon of sweet noodle sauce, 1 tablespoon of soy sauce, 1 tsp of sugar, salt, vinegar

How to do it

1, eggplant cleaned and cut into cubes, add a little salt upside down and mix well, marinade for 10 minutes or so;

2, squeezed pickled water, standby;

3, eggplant older the darker the color of the water, the more tender it is at this time of year;

3, the older the water, the darker the color, the more tender it is at this time of year, the more tender it is at this time of year. water, standby;

3, the older the eggplant marinated water darker, this time of year the eggplant are still very tender;

4, sliced pork, minced garlic, green bell pepper cut hobnail block, onion cut grain, ginger slices, standby;

5, the frying pan, hot pot of cold oil on a small fire stir frying pork, oil do not have to put too much, the meat will be out of the oil;

6, stir fry until the The surface of the meat is golden, spit out the grease, into the onion and ginger, change the medium heat stir frying flavor;

7, into the eggplant block, stir fry evenly, each piece of eggplant can be coated with a layer of grease, will not appear eggplant pot, oil on the disappearance of the situation;

8, add 1 tablespoon of sweet noodle sauce, stir fry evenly;

9, add the soy sauce and stir fry evenly;

10, join the 1 tsp sugar, stir fry evenly, add a little hot water, not too much, stir fry evenly again;

11, cover the pot, slightly simmering, just 3, 5 minutes, depending on how much hot water you add;

12, the water will be nearly dry when the lid on the pot, stir fry evenly, add the minced garlic and bell peppers, change the heat, stir frying juice;

13, the juice will be exhausted, add a little salt, stir fry evenly. Add a little salt and stir fry evenly, pay attention to grasp the amount of salt, do not forget that we have added the sweet noodle sauce and soy sauce;

14, and finally a few drops of vinegar, stir fry evenly, turn off the fire to start.