How to cook diced eggplant noodles

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  1.Wash and dice the eggplant, no need to peel it

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  2. Cut the pork spine into small dices, peel the pork belly, and cut into dices that are larger than the pork spine.Dice the green onions, wash the vegetables and control the water

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  3.Put oil in the pot and heat 70% Add the pork belly and stir-fry, then add the lean meat and stir-fry for a few times, add cooking wine, and stir-fry for another two minutes

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  4.Add chopped green onion and stir-fry.First add an appropriate amount of light soy sauce to enhance the flavor.Stir-fry for a few times.Add dark soy sauce and 1/3 salt.When the color is uniform, add diced eggplant

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  5. Stir-fry evenly, add the remaining salt, add less than the oil consumption after five minutes, and then Stir well and take out of the pot (you can boil water during this process and wait for the noodles to cook)

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  6.After the noodles are cooked, add cold water, add vegetables to the original soup, and turn off the heat after boiling.Pour an appropriate amount of noodles into a bowl, put an appropriate amount of blanched vegetables, and pour it with the original soup.

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  7. Finally, add the prepared diced tomato brine and make the fragrant homemade diced tomato noodles.alright.Start enjoying