1. Dice the eggplant and tomato separately, and chop the pork belly.
2. Salt the eggplant until it becomes soft and press dry.
3. Put oil and garlic in the pot and fry until fragrant, and put the meat.
4. Stir-fry until the pork belly is oily, pour in the eggplant and tomato and continue to fry. Sprinkle with water when it is dry. You can add salt to season the pot after about two sprinkles of water.
5. Finished picture.
Tips:If you don't like to eat pork belly, you can use lean meat.
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