Sautéed Eggplant

Overview

How to cook Sautéed Eggplant at home

Cut eggplant into cubes.
Slice green peppers, slice garlic, and mince pork belly.
Heat oil in a pot, put in dry wooden chopsticks and when bubbles appear around them, add eggplant pieces and fry until golden brown, then remove.
In another pot, without adding oil, add minced pork belly and stir-fry until it changes colour.
Cook in cooking wine, add garlic slices, hoisin sauce and Fangtong bean paste and stir-fry until fragrant.
Add eggplant and stir-fry evenly.
Add green pepper and a small amount of water, cook until the soup thickens, and sprinkle with chopped coriander.