1. Prepare ingredients
2. Cut the eggplant into strips, then dice, sprinkle with a little salt and marinate for 10 minutes, dice pork, mince scallion, ginger and garlic
3. Add oil to the pan and heat up, add the green onion and ginger until fragrant, add the diced pork and fry until white
4. Add the diced eggplant and stir fry
5. Add in Xiangqi sauce and stir fry
6. Add half a bowl of water to a boil. When there is a little soup left, pour a little water starch. When the soup is thick, sprinkle with minced garlic and mix well. Turn off the heat and set aside
7. Bring water to a boil, add the noodles and cook for 4-5 minutes, remove
8. Put it in cold water to cool, remove and drain
9. Put it in a large bowl, pour the marinade, and mix well.
Tips:Cook the noodles until they are broken. After dicing and marinating, they won’t absorb too much oil during frying.
