1. Wash the rice and discharge it in the rice pot. Who wants to add a third less than usual. Soak for more than 1 hour first
2. Cut the pork belly into thin slices (the meat is easy to cut when it is slightly frozen, so you can freeze it in the refrigerator for half an hour in advance).
3. Cut the eggplant into thin slices.
4. Pour the oil in the hot pan. You need one-third more oil than usual, because eggplant is more oily.
5. Add ginger slices and aniseed and stir fry until fragrant
6. Put the meat and stir fry, the meat with a little bit of fried banana will be more fragrant
7. Put the eggplant again, turn to medium heat and cover. The eggplant will become soft if it is a little stuffy
8. Open the lid, add salt and soy sauce. Stir until the eggplant is soft and rotten.
9. Pour the fried eggplant into the rice cooker and press the start button to simmer the rice.
10. Open the lid and stir evenly when the cooked rice is ready to serve.
