1. Wash the eggplant, cut into thick strips with the skin, add a little salt and a little white vinegar to marinate for ten minutes.
2. Cut the pork belly with skin into appropriate slices. Because eggplant absorbs oil, it is recommended to use fatter pork belly.
3. The ginger and garlic are patted, and then the white onions of the shallots are cut into sections for later use.
4. Cut the second wattle.
5. Put a little bit of blending oil in the pan and stir-fry the pork belly in the pan.
6. When the oil is slightly oily, add ginger, garlic, and green onions. Saute.
7. After spitting the pork belly, add bean paste, light soy sauce, and oyster sauce. Stir fry quickly.
8. Add eggplant and two vitex, add a little sugar to taste.
9. Let the eggplant fully absorb the oil and sprinkle with chopped green onion.
10. A delicious homemade stir-fried eggplant is ready.
