Braised noodles with diced eggplant

Overview

How to cook Braised noodles with diced eggplant at home

Wash the round eggplants without peeling them, prepare the pork belly, and prepare the onions, ginger and garlic.
Cut off part of the fat from the pork belly and chop it into small cubes, and cut the rest of the pork belly into small cubes.
Mince the onion and ginger, cut the eggplant into cubes, and put them in water to avoid oxidation.
Put oil in the pot and fry the star anise until fragrant.
Then add the diced fat pork and slowly fry over low heat until the oil is released.
Then add the diced pork belly and stir-fry briefly.
Add the minced onion and ginger and stir it into the pot until fragrant.
Then add the diced eggplants that have been squeezed out of the water and stir-fry for a minute. Then add the light soy sauce cooking wine, white sugar, and soybean paste and stir-fry evenly.
Add a little water and cook covered for five minutes.
Cook noodles in another pot.
Finally pour in the peppercorn oil.
Add minced garlic and mix well.
Put the noodles into a bowl and pour in the diced eggplant marinade.