1. Wash the eggplant, cut into cubes, sprinkle some salt, and the water will soften, then rinse with water and wring out the water.
2. Diced pork, onion, ginger, garlic, red pepper, minced
3. Under the frying pan, saute the green onion, ginger, garlic and chili, add the diced meat and stir fry until a little cooking wine to remove the meaty smell, then add a spoonful of Sichuan hot sauce
4. Stir-fry the diced eggplant
5. Add water to the bean paste and mix thoroughly, pour it into the pot, add sugar and simmer for five minutes, and finally add starch to make it thicker.
6. The noodles are cooked and cooled, and the cucumber is shredded and served with two spoons of sauce.
