Roasted eggplant with diced pork (less oil version)

Overview

The sauce is full of flavor and is also a great side dish!

Tags

• hot dishes
• aniseed
• chicken essence
• cooking wine
• dried chili pepper
• edible oil
• ginger powder
• light soy sauce
• pork belly
• round eggplant
• sweet noodle sauce
• minced garlic
• minced green onion
• salt

Ingredients

Steps

1. 1 The round eggplant meat is thick and suitable for stewing. The eggplant skin contains anthocyanins and does not need to be removed and washed

   

2. 2 Cut the eggplant into small dices, sprinkle with a little salt to remove excess water and set aside

   

3. 3 Cut the pork belly into cubes and set aside

   

4. 4 Heat the pan, add some oil, add the diced tomatoes and cook until soft (8 minutes cooked), set aside

   

5. 5 Add the aniseed and dried chili in cold oil and stir-fry until fragrant. Add the diced meat to change color slightly. Add cooking wine, then add minced ginger and minced green onion and stir-fry until fragrant. Then turn to low heat and add sweet noodle sauce and stir-fry

   

6. 6 Pour in the diced eggplant, light soy sauce and stir-fry. Add minced garlic, salt and chicken essence and stir-fry for a few times!