1. Ingredients needed
2. Cut the pork, green pepper and eggplant into cubes (sprinkle some salt into the cubed eggplant and mix well, let the water become soft, then wash and squeeze dry)
3. Heat oil in a pan, put the diced pork into a low fire and fry
4. Stir-fry the diced pork until slightly yellow, add the diced eggplant and stir fry for about 1 minute
5. Add green pepper and stir fry a few more times
6. Add a little water and simmer for about half a minute
7. Adjust the cornstarch (salt, soy sauce, oyster sauce, cornstarch and mix well)
8. Pour the cornstarch
9. Stir-fry a few times over high heat, no need to collect the juice too dry
10. Boil an appropriate amount of water in another pot. After the water is boiled, add the ramen and add a small amount of salt to cook.
11. I picked up cold water again
12. Put it in a bowl, add a small amount of oil, mix well, and serve with diced sauce.
Tips:1. After dicing the eggplant, add a small amount of salt to marinate the water, which saves oil and time when cooking.
2. The cooked noodles will taste better after being treated with cold water!
