1. Prepare materials.
2. Carrots ~ green peppers cut into diamond-shaped slices.
3. Cut the eggplant into pieces with a hob.
4. Cut green onion, ginger and garlic for later use.
5. Cut the pork belly into strips.
6. Add salt light soy sauce and five spice powder, mix well, add starch to wrap the pork belly.
7. Add oil to the pan and cook 60% of the heat. Add the pork belly and fry to make golden brown. The crispy pork will be fried in two or three minutes.
8. Add the scallion, ginger, garlic and sauté in a hot pot.
9. Add the eggplant and stir-fry on low heat until the water becomes soft.
10. Add salt and soy sauce and stir fry a few times, add crispy pork, carrots, and green peppers. Bring to a boil over medium heat for two to three minutes. Add a little chicken essence to season, collect the sauce over high heat, and pour the sesame oil.
11. It's on the table.
