1. Slice the pork belly and set aside.
2. Chop the green onion, ginger and garlic, and chop the shallots.
3. Cut the eggplant into strips and set aside.
4. Heat oil in the pot and add the onion and ginger until fragrant.
5. Add the meat slices and fry.
6. Put two spoons of Laoganma chili sauce into the meat.
7. Pour the eggplant strips and stir fry.
8. Add some water if it is a bit dry, adding small amounts several times until the eggplant is full of water.
9. Add salt to the eggplant when it becomes soft.
10. Add the right amount of light soy sauce to color.
11. Bake another casserole and pour a layer of oil into the casserole.
12. Add a little chopped garlic and ginger to explode the fragrance.
13. Pour the eggplant from the iron pot into the casserole.
14. Add a little more water to prevent sticking to the pan.
15. Add a little chicken essence to taste.
16. Cover the lid of the casserole, bring to a boil on high heat and cook for 10 minutes on medium heat.
17. Turn off the heat and pour in an appropriate amount of oyster sauce.
18. Sprinkle with chopped green onions and serve.
Tips:1. Eggplant is very water-absorbing, so it is necessary to add a small amount of water several times to replace the oil with water, which is healthier.
2. The oyster sauce should be added before it is out of the pot, otherwise it will lose its umami taste.
