1. Cut the meat into shreds and set aside (slicing is also possible, depending on personal preference)
2. Peel the eggplant and cut into small pieces for later use
3. Dice tomatoes and set aside
4. Cut green onion into small pieces, mince ginger and set aside
5. Put in the cut shredded pork: salt, chicken essence, thirteen incense, Nande (measure yourself, don’t make it too salty, because you wait for the salt in the soup), beat in an egg, add less water, and stir well. use.
6. The eggplant has the same seasoning as the shredded pork, and the egg is also beaten and set aside.
7. Put an appropriate amount of sweet potato flour into the shredded pork (sweet potato flour is brought from my hometown and has lumps, so add a little water, the shredded pork is easier to be evenly coated. If it is a very delicate flour from the supermarket, you don’t need to add water )
8. The eggplant is the same as the above, mix all evenly and set aside (it’s better to have flour in it)
9. Pour some oil in the pot
10. Heat the oil and pour into the battered shredded pork. Use chopsticks to quickly scatter it and fry until golden on both sides and remove for use.
11. Leave the oil in the pan, fry the eggplant in the same way, and fry until golden on both sides, remove and set aside.
12. Heat a little oil in a pot, pour chopped green onion and minced ginger until fragrant.
13. Pour in diced tomatoes, add appropriate amount of salt, chicken essence, thirteen spices, stir fry evenly
14. Add a small bowl of water and continue to fry until the tomato sauce,
15. Add water to a boil, pour in the fried shredded pork and eggplant
16. After boiling again, add an appropriate amount of dried noodles and cook for 3 minutes
17. Add the green vegetables (Shanghai Green) and cook for about two minutes, turn off the heat
18. Add chopped green onion and a little sesame oil
Tips:Because of the lighting, it looks very oily, but it's not greasy at all
