1. Peel the round eggplant and cut into pieces with a hob.
2. Wash the peppers and slice them.
3. Slice the pork belly, grab it with starch, and mince the garlic.
4. Bowl of juice: light soy sauce, dark soy sauce, oil consumption, sugar, salt, starch.
5. Sprinkle some water on the eggplant, pat the eggplant evenly with a layer of flour, and fry it in the pan when the oil is about five years old.
6. Fry it until golden brown and take it out. If you have absorbent paper at home, you can cushion it with oil-absorbing paper to absorb the excess oil.
7. Use the oil temperature to slide the peppers.
8. Leave the bottom oil in the pan to fry the pork belly.
9. Pour in the fried eggplant and side dishes and stir fry.
10. Pour in the minced garlic and bowl of juice and stir fry quickly.
11. Take out the pan and serve.
12. Not bad, let's have another bowl of rice.
Tips:The eggplant must be beaten with flour or starch, otherwise the crispy crust will not come out.
Try to absorb the excess oil, otherwise the eggplant will be greasy.
Add the eggplant and the side dishes and stir fry quickly. The starch in the bowl of juice is easy to paste.
