Eggplant mixed with kidney beans

Overview

How to cook Eggplant mixed with kidney beans at home

Remove the veins from the kidney beans, wash and cut into small pieces, wash and cut the eggplant into strips, put it on the steamer and steam until cooked (about 20-30 minutes). After steaming, take it out to cool down.
Cut the pork belly into slices, cut the ginger into shreds, cut the garlic into slices, and place on a plate with chopped green onions and set aside.
A bottle of stew sauce.
Heat the salad oil in a pan, sauté the pork belly until fragrant, add ginger, onion, garlic and sauté until fragrant; add the stewing sauce and stir-fry evenly to make the seasoning.
Put the cooled eggplant and kidney beans in a small basin, add coriander and seasonings, mix well, and serve.