Braised Eggplant with Sauce

1. Cut round eggplants into large pieces that are 1 centimeter thick, thin slices of pork belly, and crush garlic.

2. Heat the wok over high heat, add an appropriate amount of oil, and when it is 60-70% hot, add the eggplant and fry until soft. (When frying eggplants, add a little more oil. After the eggplants become soft, the oil will still spit out.)

3. Take out for backup.

4. Leave a little base oil in the pot, then add the pork belly slices and stir fry until the oil is removed.

5. Stir fry star anise, cinnamon, and garlic until fragrant.

6. Cook in cooking wine and soy sauce to create a fragrant aroma.

7. Add sweet noodle sauce and stir fry until fragrant. Add salt and sugar to taste well.

8. Add an appropriate amount of boiling water.

9. Put the fried eggplant under it, cover it and simmer over low heat until the sauce is collected.

10. When cooking, drizzle a little sesame oil and sprinkle with scallions.

11. Finished product drawings

12. Finished product drawings

13. Finished product drawings