Ingredients
Noodles, minced pork, eggplant, cucumber, carrot, garlic, June fresh bean paste, dark soy sauce, sugar
Method
1. Prepare the ingredients and wash them. 2. Peel the carrots and cut into shreds. Bring water to a boil, blanch and drain. Shred the cucumber, cut the eggplant into small dices, and mince the garlic. 3. Bring a large pot of water to a boil, add the noodles, and after boiling, pour in half a bowl of water and cook until the noodles are cooked. 4. Use the cooked noodles. Take a shower with cold water and soak in cold boiling water for a while. 5. Heat the pot, pour in a little more oil, add minced garlic and stir-fry over low heat. 6. Turn to medium heat, add minced meat and stir-fry until the surface turns white and spreads. Add some After stir-frying the cooking wine, take it out of the pan and set aside. 7. Pour in the diced eggplant and stir-fry with the remaining oil in the pan until the diced eggplant is transparent and soft. 8. Add two tablespoons of June fresh bean paste, stir well, and pour in the stir-fried in step 6. Mince the meat and stir-fry evenly. 9. Add a small bowl of water. 10. Add a little dark soy sauce to adjust the color. 11. Add a little sugar to taste. 12. Keep stirring over medium-low heat until the sauce in the pot begins to thicken. Serve. Remove the cooked noodles, drain the water and put them into a bowl. Arrange shredded carrots and cucumbers on the surface, then pour a large spoonful of the prepared eggplant fried sauce and it’s ready to go