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

1 tbsp sweet noodle sauce, 1 tbsp soy sauce, 1 tbsp sugar, salt and a little vinegar.

working methods

1. Wash eggplant, cut into hob blocks, add a little salt, stir well, and marinate for about 10 minutes;

2. Squeeze out the brine for later use;

3. The older the eggplant, the darker the water, and the eggplant is still tender at this time;

4. Slice pork belly, chop garlic, cut green pepper into hob blocks, dice onion and slice ginger for later use;

5, from the pot, stir-fry pork belly in hot pot with cold oil, don't put too much oil, pork belly will produce oil;

6. Stir-fry the pork belly until the surface is golden, spit out the oil, add the minced onion and ginger, and stir-fry over medium heat to give a fragrance;

7. Add eggplant pieces and stir well. Each eggplant can be covered with a layer of oil, so that the oil in the eggplant will not disappear;

8. Add 1 tbsp sweet noodle sauce and stir well;

9. Add soy sauce and stir well;

10, add 1 teaspoon sugar, stir well, add a little hot water, not too much, and then stir well;

1 1, cover the pot and stew for 3 or 5 minutes, depending on how much hot water you add;

12, when the water is almost dry, open the lid, stir-fry evenly, add minced garlic and pepper, change the fire, and stir-fry continuously to collect juice;

13, when the juice is almost used up, add a little salt and stir well. Pay attention to the amount of salt, don't forget that we added sweet noodle sauce and soy sauce;

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