Wash the eggplant and cut into pieces, add a little salt to the bowl, grab it evenly and put it aside until the eggplant is out of the pot; Wash the pork belly, put it in a pot with cold water, boil the water and blanch it for about 3 minutes, take it out, rinse it, cut it into small pieces, put it in a bowl and add appropriate amount of spiced powder and black pepper for pickling.

Cut green onions into chopped green onions, mince ginger and garlic, and put 1 octagonal in a small bowl for later use (because my family likes spicy food, I bought three small peppers here, and friends who don't eat spicy food don't need to add them); Cut the dried tofu into small pieces and put them in a bowl for later use.

By this time, the diced eggplant was almost out of the water. Squeeze the diced eggplant a little, squeeze out the water and pour it out for use. Cool the oil in the hot pot. When the oil is hot, add onion, ginger, garlic and star anise, stir-fry until fragrant, then pour pork belly, stir-fry slightly, and then add a proper amount of cooking wine, and stir-fry until the pork belly spits oil.

Stir-fry diced eggplant, add some soy sauce to taste, color with a little soy sauce, then add dried tofu and stir well.

Pour appropriate amount of boiling water into the pot until the ingredients are not used. After the fire boils, turn to medium and small fire, cover the pot and stew for about 20 minutes.

When the diced eggplant in the pot is stewed for about 10 minutes, you can boil water in another pot. Boil the water and add the noodles to cook, so that the diced eggplant is just stewed after the noodles are cooked? At this time, you can stir-fry the diced eggplant a little to prevent it from burning.

When the noodles are cooked, take them out, turn off the heat, put them on the noodles and decorate them with a little chopped green onion. Let's eat.