1. Dice the eggplant and dice the pork belly.
2. Add a little salt to the eggplant and marinate for a while.
3. The marinated eggplant is dewatered, and a little dry starch is added to it.
4. Chop garlic, chop green onion, chopped green and red pepper, and prepare 2 tablespoons of sweet noodle sauce.
5. Pour oil in the wok, just a little more than usual. Pour the oil into the diced eggplant and stir fry.
6. Stir-fry until the eggplant is soft and glutinous, pour out and set aside.
7. Leave the oil in the bottom of the pot and add the diced pork belly and stir fry.
8. Stir-fry until the color changes, add the sweet noodle sauce and continue to stir fry for a fragrance.
9. Add chopped green onion, pour into a bowl of water, cover and simmer over low heat.
10. Simmer until the soup becomes less, pour in the diced eggplant and continue to stir fry.
11. Pour in the minced garlic and stir fry evenly. Until the garlic is fragrant.
12. Water starch hooks a little thin gorgon. The halogen is ready.
13. Bring water to a boil in a pot, add the noodles until the noodles are cooked.
14. Remove and put into a bowl.
15. Pour a tablespoon of diced eggplant marinade on top, sprinkle with chopped green and red pepper, and chopped coriander.
Tips:I was lazy today and used the fresh noodles I bought. If I had time to make my own ramen, it would taste better.
