Wash the pork belly, dry and cut into cubes

Mix with light soy sauce and cooking wine and marinate for a while

Wash and cut peppers, tomatoes and eggplants into cubes

Mince the garlic

Put the oil in the pan, add the diced pork belly when it is hot, stir-fry over medium-low heat until the oil in the fat part is leached out, and the meat is slightly charred

When the diced eggplant becomes slightly soft, add in diced tomatoes and stir-fry a few times. Pour an appropriate amount of water along the edge of the pot

Add in sweet noodle sauce, oyster sauce and a little light soy sauce, stir-fry evenly

Pour in diced pepper and stir-fry

Finally Add a little sugar, sesame oil and an appropriate amount of salt, stir well