Braised Eggplant
1.
Peel the garlic and cut into the mince, cut the pork belly into the mince, add a small bowl of water or soup to make thin starch
2.
Wash the eggplants in advance, rinse the pot and put them in a little more oil than frying to heat. Cut the eggplants into hob pieces during the oiling process. After the oil is hot, it will be fried like eggplants, and then the pan will become soft. (The oil has to be hot so that the eggplant will not absorb too much oil)
3.
After the eggplant is heated, the excess oil is poured out, the pork belly is added, and the oil is stirred, and then the minced garlic is added, two tablespoons of bean paste are added to the red oil, and a little cooking wine soy sauce is cooked, and then the eggplant is added together and stir-fried evenly. Put a little salt in it appropriately (because the bean paste is relatively salty, you can't put too much salt). Then pour the thin starch along the side of the pot, collect the juice over medium heat, add a little garlic green to color the pot and start the pot.
