1. Wash two eggplants
2. Cut into strips
3. Add salt and salt, mix well, marinate for 25 minutes
4. Ginger and garlic chopped
5. Diced pork belly
6. Add light soy sauce and starch, mix well
7. 1 tablespoon of sweet noodle sauce, 1/2 tablespoon of Korean hot sauce, 1/2 tablespoon of vinegar, 1/2 tablespoon of garlic paste, then add 1 tablespoon of cold boiled sauce and mix well.
8. The eggplant strips are washed to remove the salt on the top, and the moisture is removed for later use.
9. Heat the oil in the pot
10. Add ginger and garlic until fragrant
11. Add the marinated pork belly
12. Stir fry until the meat is cooked
13. Add the eggplant strips and sauté over medium heat
14. Stir-fry until the eggplant becomes soft
15. Add the prepared sauce and let the eggplant taste delicious
16. Add chicken essence
Tips:The sauce is salty enough, so there is no need to add salt.
