1. Cut the pork belly into small cubes, add a spoonful of cooking wine, and marinate for ten minutes with an appropriate amount of salt.
2. After washing the eggplant, cut into long strips, add a teaspoon of salt in a basin, and marinate for ten minutes.
3. Let's make a bowl of sauce, a spoonful of starch, a spoonful of light soy sauce, half a spoonful of sugar, an appropriate amount of soy sauce, an appropriate amount of salt, and an appropriate amount of water to make the juice thoroughly.
4. Chop the green onion, ginger, garlic and millet pepper.
5. The marinated eggplant is squeezed out of water.
6. Heat an appropriate amount of oil in a pan, and fry the eggplant under the oil for one minute.
7. Scoop up oil control.
8. Leave the bottom oil in the pot, add green onion, ginger, garlic, and chili until fragrant.
9. Put the minced meat in the pan, if you like it spicy, add a spoonful of Pixian bean paste and stir-fry.
10. Put the eggplant into the pot.
11. Pour the prepared sauce into the pot, and turn the sauce on and off.
12. Loading
13. Finished picture
Tips:To burn the eggplant without turning black1, cut the eggplant in advance and salt it for ten minutes so that the eggplant will not be oxidized and will not turn black. 2 The oil temperature should not be too low when the eggplant is over-oiled.
