1. Peel the round eggplant, boil the tomatoes in hot water for easy peeling, and then cut the eggplant, tomatoes, and pork belly into cubes of about 1 cm.
2. Mince the ginger and garlic, save a part of the garlic, and chop the coriander.
3. Heat oil in a pot, sauté ginger and part of garlic.
4. Add the diced pork and stir fry until the color changes.
5. Add the peeled tomatoes and fry them while pressing on a low fire to get the juice.
6. Add the diced eggplant and stir-fry. It will start to dry, and the soup will come out after a while.
7. Pour in the light soy sauce, salt, chicken essence, cover the pot and simmer for 7 minutes, do not add water or add a little less, because the eggplant and tomatoes will be juice.
8. Add the remaining garlic and parsley before starting the pan, and stir well.
9. Look, the fragrant diced eggplant comes out of the pot.
10. After the noodles are cooked, let the noodles become more chewy, pour in the brine, and start eating! It's so fragrant!
