1. Eggplant peeled and cut into hob pieces
2.
Wide oil, heat the oil with eggplant, stir fry with a spoonful of salt;
Stir-fry evenly and add the pork slices. If the oil is not enough, add a little bit. After the pork belly is cooked, add the bell pepper and stir-fry;
Add a spatula of light soy sauce and a spoon of sugar, stir fry evenly, add appropriate amount of water after the soup comes out
3. The lid of the small fire lid is slurping for about 5 minutes, and the eggplant has collapsed. Put in the soul garlic sauce (see the recipe for all-purpose garlic sauce) and continue to slurp for 2 to 3 minutes until the soup is finished.
4. The garlic is overflowing, it's delicious
