1. Cut the pork into shreds. Marinate with starch and oil for 10 minutes.
2. Peel the eggplant, wash it, and cut into shreds.
3. Prepare green onion, ginger, garlic and aniseed.
4. Put the oil in the wok to heat up, add the aniseed to the wok and stir fragrant.
5. Stir fragrant green onion, ginger and garlic in a pot.
6. Stir-fry the shredded pork in the pot.
7. Add noodle sauce.
8. Add soy sauce.
9. Stir the eggplant shreds into the pan.
10. Stir fry with salt and MSG.
11. Stir-fry evenly and the eggplants are cooked, ready to be served on a plate.
12. Boil water in a boiling pot to cook the noodles.
13. The noodles are paired with shredded pork and shredded eggplant, you can enjoy the delicious double silk noodle.
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