Exclusive Braised Noodles with Eggplant

After washing the purple eggplant clean, cut it into strips and marinate with salt for 10 minutes.

Squeeze out the water from the pickled eggplant and set it aside for later use.

Pork lean meat is chopped into minced meat.

Put into a bowl and add 1 spoon of light soy sauce, 1 spoon of starch, and 1 spoon of cooking oil, stir well and marinate for 10 minutes.

Take 1 spoon of Pixian doubanjiang and chop it finely.

Put it in a bowl and add 1 spoon of oyster sauce.

Add 1 tablespoon of light soy sauce and half a tablespoon of dark soy sauce, then mix well.

Heat oil in a pan and stir-fry the minced ginger and garlic until fragrant.

Add the marinated minced meat and break it apart while cooking until done.

Add the eggplant and stir-fry until soft and fully flavored.

Pour in the Doubanjiang sauce and stir-fry the eggplant.

After frying until the red oil appears, simmer for 5 minutes to ensure the eggplant is thoroughly cooked and softened, then add water and braise (this is the key to removing the raw taste from the eggplant and making it delicious).

Boil in the pot and lay the fresh noodles on top of the minced meat and eggplant.

Cover the pot and simmer over low heat for 5-6 minutes (stir the noodles with chopsticks halfway through to prevent them from sticking to the pot or burning).

Let the noodles soak up the soup, and the eggplant becomes soft and delicious.

After the noodles are simmered until cooked, serve them on a plate.