Sliced Pork Belly and Grilled Eggplant
by Mint
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. main ingreadient.
2. Slice the pork belly and set aside.
3. Wash the eggplant with a peeled hob for use.
4. Cut garlic into minced garlic and set aside.
5. Heat the oil, pass the eggplant over the oil and serve.
6. Heat oil, deep-fry the aniseed petals until maroon red, put the chopped green onion in a pot, and stir-fry the pork belly.
7. Stir-fry until the pork belly is slightly browned, add sweet noodle sauce and soy sauce to fry until fragrant.
8. Put in the oiled eggplant, add sugar and salt and cook.
9. Burn the eggplant until it is soft and rotten, add MSG, and sprinkle with minced garlic.
10. Sliced pork belly and burnt eggplant.
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