1. Cut the round eggplant into 1 cm thick slices, cut the pork belly into thin slices, and smash the garlic.
2. Heat up the frying pan, add a proper amount of oil, and add the eggplant when it is 60% to 70% hot and fry until it becomes soft. (Eggplant eats oil, you need to put a little more when frying first, the oil will spit out after the eggplant is soft.)
3. Sheng out and spare.
4. Leave a little oil in the pot, add the pork belly slices and stir out the fat.
5. Add star anise, cinnamon, garlic and continue to fragrant.
6. Cook the cooking wine and soy sauce to give the aroma.
7. Add the sweet noodle sauce and stir-fry until fragrant. Add salt and sugar to set the taste.
8. Add the right amount of boiling water.
9. Put the fried eggplant in, cover and simmer over low heat until the juice is collected.
10. Drizzle a little sesame oil and sprinkle with chives when it comes out of the pan.
11. Finished picture
12. Finished picture
13. Finished picture
