1. Wash the eggplant and cut into strips, then add salt and mix well to marinate the cut strips for about 30 minutes
2. After 30 minutes, rinse the eggplant with water to remove the salt on the surface, dry the water and set aside
3. Thaw pork belly and dice
4. Blanch the pork belly in water, rinse it well, add half a spoon of light soy sauce and a little starch to mix well
5. Mince garlic and ginger and set aside
6. 1 tablespoon of sweet noodle sauce, 1/2 tablespoon of Korean hot sauce, 1/2 tablespoon of vinegar, add 1 tablespoon of cold boiled rice and mix thoroughly.
7. Put a small amount of peanut oil in the pan, add half of the minced garlic and ginger after the oil is hot and sauté until fragrant
8. Stir-fry the marinated pork belly over medium-low heat to make the meat cooked
9. Add the sliced strips with dried water and fry on medium heat until the eggplant becomes soft
10. Turn to low heat, add the prepared sauce, stir fry evenly until the eggplant is evenly colored and flavored
11. Sprinkle the other half of minced garlic before serving, turn off the heat, and serve.
