Grilled eggplant with pork belly

Overview

How to cook Grilled eggplant with pork belly at home

Sear the skin of the pork belly, remove the hair and wash it, then boil the water, add ginger, pepper, green onion knots and cooking wine to make it fragrant, then add the washed pork belly.
Cook the pork belly until it is six-cooked and take it out.
Let cool slightly and cut into thin slices.
Cut the picked and washed peppers, bitter garlic, and ginger and set aside.
Pick and wash the onions and cut into sections.
Remove the stems from the eggplant, cut it in half, and cut diagonally into several sections.
Pour rapeseed oil into a hot pan. When the oil is hot, spread the eggplants evenly in the pan and fry slowly over medium heat.
Fry the inside of the eggplant for a while, then turn it over and sprinkle a little salt evenly.
Fry the eggplant on both sides until soft and slightly brown and remove.
Leave a little base oil in the pot. When the oil is 40% hot, add the pork belly and fry slowly over medium heat until the pork belly is fried into a curly shape.
Put the pork belly to one side of the pot, add Sichuan peppercorns, Pixian watercress, ginger, bitter garlic, cooking wine, and a little sugar and stir-fry until fragrant.
Stir-fry the pork belly until it is evenly browned, add the fried eggplant, turn to high heat and stir-fry until the flavors are infused.
Add in pepper and stir-fry evenly.
Add green onions.
Stir-fry until evenly flavored and add MSG.
Finally, take it out of the pan and plate it.