Fried Pork with Long Tomato
Overview
Eggplant is an oil-absorbing vegetable. When stir-fried with pork belly, it not only satisfies the eggplant's oil-absorbing characteristics, but the dish doesn't feel greasy either. It goes perfectly together.
Tags
Ingredients
Steps
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Ingredients: pork belly, eggplant, celery, red pepper, onion, ginger, garlic.
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Cut the eggplant into strips, slice the pork belly, shred the red pepper (I used vegetable pepper), cut the celery into small sections, and chop the onion, ginger, and garlic.
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When the pan is hot, add cooking oil, add pork belly slices and stir-fry.
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Stir-fry until oil comes out, add cooking wine and stir-fry.
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Add light soy sauce and stir-fry.
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Add onions, ginger, and minced garlic and stir-fry until fragrant.
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Add the eggplant strips and stir-fry, the eggplant will quickly absorb the oil in the pot.
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Add the celery segments, salt and pepper powder, and stir-fry.
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Finally add shredded red pepper, stir-fry evenly and turn off the heat.
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Finished product
