No matter what time it is, the noodles are always not tired of eating, pouring this "sting", the muscles are smooth, and the thief pulls the fragrance

 

How to make eggplant noodles with diced pork and green pepper

Ingredients: 500 grams of long eggplant, 200 grams of pork belly, 100 grams of green screw pepper, appropriate amount of hand-rolled dough.

Ingredients: 3 cloves of garlic, 1 small piece of ginger, 3 teaspoons of soybean paste, 2 teaspoons of light soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of dark soy sauce, 1 teaspoon of chicken essence, a little salt, appropriate amount of water, starch and oil.

The first step is to remove the eggplant stalk from the long eggplant, cut the eggplant into eggplant pieces of about 2 cm with the skin after cleaning, cut it and put it in a pot, sprinkle a little salt to grasp it evenly and marinate, filter out some of the water in the eggplant, so that the fried eggplant will not be too bad, just marinate for 10 minutes, no need to marinate thoroughly.

The second step is to marinate the eggplant at the same time, wash and drain the pork belly, cut it into small diced meat, remove the screw pepper, cut the seeds in half, cut the screw pepper into small slices after washing, peel the garlic and cut the minced garlic, and cut the ginger into minced ginger.

The third step is to heat the oil pan on high heat, pour a small amount of oil and cook it until it is 6 hot, put in the diced meat and stir-fry quickly until it changes color, then change to low heat, and slowly boil the fat in the pork belly into lard, and when the diced meat turns golden brown, it can be.

The fourth step is to pour in cooking wine and fry for 2 minutes to remove the smell, then add soybean paste, minced garlic and minced ginger to fry together to make the fragrance.

Step 5: After the eggplant is marinated, squeeze the water, squeeze it directly into the pot, increase the heat, stir-fry well with the diced meat, add dark soy sauce, light soy sauce, and continue to stir-fry the chicken essence until the eggplant becomes soft.

Step 6: Add a small amount of water to the pot, just over the ingredients, cover the lid and bring to a boil over high heat, turn to medium heat and simmer for 10 minutes to make the eggplant ripe and flavorful.

Step 7, remove the lid, put in the screw pepper and continue to simmer for 3 minutes, after the screw pepper becomes cooked, pour in water starch to thicken until the soup is a little thick, stir well to turn off the heat, cook the noodles and put them in a bowl, pour the fried eggplant and it is ready.

Tips:

Long eggplant or round eggplant can be used when making, but the pickling time of eggplant can not be too long, if the eggplant is marinated thoroughly, the eggplant will not be able to absorb the fat of the pork belly, it is not easy to taste, and the fragrance will naturally be much less.

It is best to choose a fatter pork belly to match with eggplant, and then consume the fat in the pork belly, which not only saves cooking oil, but also has a stronger flavor of the stir-fried vegetables.

The amount of salt depends on the amount of soy sauce and light soy sauce to put in as appropriate, and the dish should be slightly salty, so that it is just right to mix it with the noodles.