Eggplant and Potato Noodles
by tg Xixi
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak eggplant and potato slices in water, if it’s dark, change the water
2. Pork belly cut into strips
3. Tomato, hot pepper, green onion and garlic sliced into a bowl, add half a spoon of dried ginger noodles, half a spoon of pepper noodles, half a spoon of large noodles, two spoons of salt, a little soy sauce
4. Put hot oil into the pork belly and fry out the oil inside, then it’s okay if there’s more oil
5. Pour all the spices in 3 and saute until fragrant
6. Add potatoes and eggplant and stir fry until the eggplants are all lingering and the moisture inside
7. At this time, the water looks almost as high as the dish. I just added a little bit of water from the bottom of the seasoning bowl without adding more
8. Sprinkle the noodles evenly
9. Cover and simmer for ten minutes, scatter the noodles, and mix well with the vegetables. At this time, the stewed noodles are not dry or wet, they taste very flavorful.
