Super Fragrant Pork and Eggplant Braised Noodles
Pork belly 200g | Purple Eggplant One stick |
jalapeno 2 | Scallions 3 trees |
Nepeta a handful | Fresh round noodles 200g |
Light soy sauce 2 tablespoons | Table salt Half tablespoon |
Olive oil 2 tablespoons | Warm water Half small bowl |
Step 1
Heat oil in pan over low heatStep 2
Wash and chop the green onions, and cut the peppers into thin rings.Step 3
Heat oil, stir-fry chopped green onion and chili pepperStep 4
Put in the minced pork belly and ask the staff to help stir it in the supermarket, turn up the heat and stir-fry evenly, cover the potStep 5
Add salt after five minutesStep 6
Add light soy sauce, stir-fry evenly, cover the pot and continue to simmerStep 7
Wash and cut eggplant into cubesStep 8
After five minutes, evenly spread the eggplant pieces, cover the pot and simmerStep 9
When the eggplant is cooked, stir-fry evenlyStep 10
Spread the noodles, pour half a bowl of water, cover the pot and simmerStep 11
After about five or six minutes, the noodles will be cookedStep 12
Clean the heads of NepetaStep 13
Spread over the surface, stir slightly, turn off the heat and cookStep 14
Mix the noodles and the following ingredients evenlyStep 15
Fragrant and deliciousStep 16
Slightly spicy, full of eggplant and meat aroma, so delicious that you can’t stop eating it.Step 17
Eat it up Cooking tips for super fragrant pork and eggplant braised noodles1. Eggplant itself has moisture, so you don’t need to add too much water.
2. Pork belly is oily and fragrant, suitable for braised noodles