Shredded Pork Noodles with Diced Eggplant

Overview

The taste in memory...

Tags

• noodles
• garlic
• lean meat
• onions
• round eggplant
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, slice the onions, ginger and garlic, dice the round eggplants (cut into small dices to make them easier to cook), cut the lean meat into shreds.

   

2. 2 Put an appropriate amount of oil in the pot, heat the oil and stir-fry the shredded meat until it changes color, add a few drops of vinegar (to reduce the fishy smell of the meat while keeping the shredded meat tender)

   

3. 3 Stir-fry the shredded meat until it turns red, add the prepared onions, ginger and garlic and stir-fry until fragrant

   

4. 4 Add the diced eggplant and stir-fry evenly, then add an appropriate amount of soy sauce for freshness and color.

   

5. 5 Stir-fry the diced eggplant over high heat until it becomes soft and almost cooked

   

6. 6 Add an appropriate amount of water to cover the eggplant dices. If you like soup, you can add a little more water and bring to a boil over high heat.

   

7. 7 After boiling the pot, add an appropriate amount of noodles and cook

   

8. 8 Serve in bowls.