How to make braised pork belly and eggplant?

Adding pork belly when cooking eggplant will make the taste particularly good, because eggplant is an ingredient that absorbs a lot of oil, and pork belly will produce a certain amount of oil, so they can form a complementary situation. The method of cooking pork belly and eggplant is very simple and can be done by anyone.

Ingredients: pork belly, eggplant, a section of green onion, a piece of ginger, a star anise, a small piece of cinnamon, two spoons of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of brown sugar, salt to taste. Method: 1. Soak the dried eggplant in water for half an hour;

2. Cut the pork belly into strips about the thickness of fingers, boil water, pour in the pork belly and a spoonful of cooking wine, blanch until it changes color, remove from the water, wash off the foam and set aside;

3. Cut the green onion into small pieces and slice the ginger for later use;

4. Add oil to the wok, pour in the pork belly and stir-fry briefly, add a spoonful of cooking wine, and continue to stir-fry until the cooking wine evaporates;

5. Add onion, ginger, star anise and cinnamon, stir-fry until the pork belly turns slightly yellow, then add light soy sauce, dark soy sauce and brown sugar and stir-fry until it is colored;

6. Pour boiling water into the meat until it covers two fingers. After boiling, turn to medium-low heat and cook for about 40 minutes;

7. Wash the soaked eggplants several times;

8. When the meat is cooked and there is not much soup left, add the soaked dried eggplant, add appropriate amount of salt, and simmer for 10 minutes on low heat. Turn off the heat when the soup is almost dry.

Tips

1. Use boiling water to cook the meat, so that the meat will not become hard;

2. Don’t add too much salt. Eggplant absorbs flavor easily, so avoid making it too salty.