Don't just make cold noodles on a hot day, teach you how to eat in my family for many years, the method is very simple, and the noodles are the most fragrant

Ingredients: 1 piece of pork, 1 eggplant, green onion and ginger, 4 cloves of garlic, Sichuan pepper, star anise, hand-rolled dough

Seasoning: light soy sauce, seafood soy sauce, oyster sauce, cooking wine, bean paste, sugar, salt, balsamic vinegar, sesame paste

method

1. First of all, remove the head of the eggplant, then cut off the bottom part, clean it, and cut it directly into large dices of about one centimeter, without peeling the outer skin, the eggplant skin is not only delicious, but also nutritious.

2. Clean the pork and cut it into small cubes. The pork hind leg meat I chose here is moderately fat and lean. You can also choose the pork belly according to your taste, or so.

3. Then, we prepare the shallots, clean them, dice them and set aside, then prepare two star anise, a few peppercorns. Chop a little more ginger.

4. Put oil in the pan, slightly more oil than usual, because eggplants prefer oil. The oil is warm and hot, put the star anise peppercorns in, and then put the diced meat in and fry the diced meat to stir out the fat. Add chopped green onion and minced ginger and continue to stir-fry.

5. Then, put the diced eggplant in, add cooking wine, light soy sauce, seafood soy sauce, oyster sauce, bean paste, sugar, salt, continue to stir-fry until the diced eggplant is soft, sprinkle in the chicken essence with chopped green onions, and set aside.

6. Start another pot, add an appropriate amount of water, bring the water to a boil, add the noodles, put the noodles in, after the water boils, add cold water once, boil again, and the noodles can be cooked.

7. Don't cook the noodles too much, so that the noodles are not strong enough, the taste is good, after cooking, take them out and put them in cold water to cool twice, and set aside for later use.

8. Prepare the soul of the noodles, put an appropriate amount of peeled garlic in the garlic mortar, add a little salt, and then mash the garlic into garlic puree. Add an appropriate amount of boiled water, then pour in sesame oil, and set aside for later use.

9. Finally, we start to mix the noodles, take out the noodles and put them in a bowl, add two spoons of fried eggplant diced meat, then pour in a spoonful of garlic, pour in a spoonful of sesame sauce, pour in a spoonful of balsamic vinegar, and our cold eggplant noodles are ready.

Precautions

1. To make eggplant cold noodles, choose tender round eggplant, so that the eggplant does not need to be peeled, wash it several times, the taste will be better, and the eggplant taste will be authentic.

2. With garlic paste, sesame sauce, balsamic vinegar, the taste will be very good, if you don't like to eat garlic, you can add diced chili pepper when frying eggplant, which is also good.

3. It's okay, when mixing eggplant noodles again, add your favorite side dishes, such as cucumber shreds, etc.