Eggplant strips, pork belly and stewed clams

Overview

How to cook Eggplant strips, pork belly and stewed clams at home

Prepare raw materials: eggplant, pork belly, clams, onions, ginger, garlic, red peppers, and hot peppers
Eggplant must be broken into strips by hand so it tastes better
Cut the pork belly into chunks and cut the onion, ginger and garlic into small pieces
Cut peppers and red peppers into cubes and set aside
Pour oil into the pot, heat it, add onion, ginger and garlic and sauté until fragrant. Add pork belly and stir-fry lard to make it more fragrant
Add the eggplant strips and stir-fry over high heat while adding the homemade bean paste
Fry the eggplant strips until they soften slightly. Add fresh soy sauce and oyster sauce and stir-fry evenly. Add water and start to stew
Simmer the eggplant strips for 5 minutes, add the clams, cover the pot and continue simmering
In about five minutes, the clam shell has been fully opened
Add hot peppers and red peppers and stir-fry evenly until the flavors are incorporated, then serve and enjoy
Delicious eggplant, pork belly and clam stew on a plate
It’s also very pleasant to pair with soba yakiniku
The perfect combination of clam soup and eggplant strips and pork belly makes this dish bursting with deliciousness
This delicious and economical dish is also a rice killer