Eggplant braised noodles

Main ingredients

2 long eggplants and 1 handful of fresh noodles

100g pork belly

Accessories

1 tablespoon of oil, a little coriander

3-4 cloves of garlic, 1 star anise

Raw 2 tablespoons of dark soy sauce and 1 teaspoon of soy sauce

A few slices of green onion and ginger

How to make eggplant braised noodles

1. Peel and slice the eggplant, slice the pork belly, and garlic Chop and set aside. Heat oil in a pan, sauté onions and ginger until fragrant, add pork belly and fry over low heat to draw out the oil in the pork belly.

2. Add the eggplant and stir-fry over low heat until the eggplant is completely soft. Pour in the dark soy sauce and continue to stir-fry evenly. Then add water to cover the eggplant by 1cm, add a star anise and simmer for 5 minutes.

3. Then use a large spoon to scoop out most of the soup in the pot, spread the fresh noodles in the pot, and pour a spoonful of soup evenly without turning. Cover and simmer over medium heat for 2 minutes. Divide the remaining soup into 3-4 times and pour it evenly over the noodles every one or two minutes. Finally, after pouring the soup, mix the noodles well to reduce the juice, add minced garlic and serve.