Dry noodles with eggplant and minced meat (serves 2)

Overview

Although it was raining, it was still unappetizingly hot. For lunch on Saturday, I made eggplant and minced meat noodles for my family.

Remove the stems from the eggplant, wash and dice it, drain it with clean water and set aside.
Fry the shredded pork in oil until cooked and set aside.
There is Babaojiang made by my mother in advance at home, which comes in handy. You can also use soybean paste and spicy sauce instead.
After heating the oil, stir-fry the diced tomatoes until they change colour.
Then add the shredded pork and continue to stir-fry.
Finally, pour in the Babao sauce and stir-fry evenly and thoroughly.
After the sauce is stir-fried, let it cool down.
My parents bought wide noodles at the market, and you can also choose to hand-roll the noodles.
Add about 1000ml of water to the wok and bring to a boil.
After the water boils, add the dough.
Cook the noodles until they break when pinched, not too soft.
Place ice cubes in the basin.
Then pour cold water and wash the noodles repeatedly until the noodles become cool and non-sticky.
When eating noodles, pour the eggplant minced meat sauce and mix well.