How to make dry pot eggplant and pork slices

When you go to a restaurant, have you ever eaten a dish called dry pot eggplant and meat slices? When you taste this delicious dish, have you ever thought about making delicious dry pot eggplant and meat slices at home? I have always been a food lover and I like to make various dishes at home. People who have eaten the dry pot eggplant and meat slices I made say that they are delicious. Now I write down the method of dry pot eggplant and meat slices, and friends who like this dish can learn from it.

How to make dry pot eggplant and pork slices

Dry pot eggplant and pork slices

1. Main ingredients: one or two long purple eggplants, a small handful of long beans, and a piece of pork belly weighing about 200 grams.

2. Ingredients: one or two red peppers, salad oil, salt, bean paste, chicken essence, oyster sauce and other seasonings according to your taste.

Steps for making dry pot eggplant and pork slices

1. Wash the prepared eggplants and cut them into long strips for later use. Cut the pork belly into slices, cut the long beans into sections for later use. Cut the red pepper into small circles, and smash the garlic and cut it into garlic slices for later use.

2. Pour more cooking oil into the pan and heat it to 60% to 70% hot. Put the cut eggplant and beans in the pan and fry them separately. After they are cooked, take them out and drain the oil.

3. Leave some oil in the pot, heat it up, pour the pork belly slices in, slowly stir-fry over low heat to release the oil, then add the garlic slices and stir-fry until fragrant, add the fried beans and eggplant into the pot, then put the small red peppers in and stir-fry directly.

4. Add bean paste, oyster sauce, chicken essence, sugar and salt during the frying process. After stir-frying, pour into a dry pot and serve.