[jijiang Noodles, Made in A Pattern]: Diced Eggplant Noodles
1.
Wash the eggplant and remove the stalks, and cut into small squares.
2.
Cut the pork belly and tenderloin into small cubes respectively; wash the red pepper, cut the stems and seeds, and cut into fine strips.
3.
Soak the diced eggplant in salted water for 2-3 minutes, remove and drain.
4.
The diced eggplant is evenly coated with a thin layer of cornstarch.
5.
Put the pot on the fire and oil it to 70% hot, add the diced eggplant and fry it.
6.
Fry until golden brown, remove the oil control and set aside.
7.
Put the wok on a low heat, add the pork belly and diced tenderloin, stir fry to get the oil.
8.
Add an appropriate amount of water to the sweet noodle sauce and mix thoroughly.
9.
Pour in the sauce, stir-fry on low heat until the diced meat and sauce are evenly mixed.
10.
Simmer on low heat until the sauce thickens.
11.
Add the diced eggplant and minced garlic to make thin.
12.
Turn off the heat when the garlic is fragrant.
13.
Add the flour and water to form a dough, roll out large slices; use a household noodle machine to make thin noodles and cook them into a bowl.
14.
Top with diced eggplant and marinade, top with red pepper and coriander, and serve.