How to cook pork belly and eggplant

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook well. Today, I will show you how to make pork belly and eggplant. Let's learn it well.

1. Skin the pork belly, remove the hair, and clean it. Then boil the water, add ginger, peppercorns, scallions, and cooking wine to bring out the aroma, then add the cleaned pork belly.

2. Remove the pork belly from the pot when it is 60% cooked.

3. Let cool slightly and cut into thin slices.

4. Pick and wash the Hangzhou pepper, bitter garlic and old ginger and cut them for later use.

5. Pick the onions, wash them and cut them into sections.

6. Remove the stems of the eggplants, cut them in half, and then cut them into several slanted sections.

7. Pour rapeseed oil into a hot pan, spread the eggplants evenly in the pan when the oil is hot, and fry slowly over medium heat.

8. Fry the inside of the eggplant for a while, then turn it over and sprinkle a little salt evenly on it.

9. Fry the eggplant on both sides until soft and slightly yellow, then remove from the pan.

10. Leave a little oil in the pan. When the oil is 40% hot, put in the pork belly and fry slowly over medium heat until the pork belly is fried out of the oil and becomes curled.

11. Put the pork belly aside in the pot, add Sichuan peppercorns, Pixian bean paste, ginger, bitter garlic, cooking wine and a little sugar and stir-fry until fragrant.

12. Stir-fry the pork belly until it is evenly colored, add the fried eggplant, and stir-fry over high heat until it is well-flavored.

13. Add the Hangzhou pepper and stir-fry evenly.

14. Add scallion slices.

15. Stir-fry evenly and add MSG.

16. Finally, remove from the pan and serve.

Nowadays, cooking is not just for women. As a male friend, you can also try to make a simple dish of pork belly and eggplant to show off your cooking skills for your wife and children.