1. Add 1 teaspoon of salt to the eggplant and squeeze out the excess, then rinse with water to squeeze out the moisture.
2. Chop pork into minced meat and set aside. Put the green onion, ginger and garlic in the pot until fragrant, add the minced meat and stir fry with 1 tablespoon of Pixian bean paste to change the color.
3. Add squeezed eggplant, add seasoning sauce: 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar
4. Add the vermicelli soaked in water and simmer for 15 minutes. Sprinkle with chopped green onion and serve.
Tips:ps: Without a drop of water, the soup is thick and thick, and the eggplant is super soft and rotten. Waiting for you to do it!
