Braised eggplant and potatoes with pork belly

Ingredients: 300g of pork belly, 200g of purple eggplant, 150g of potato, 1 green pepper, 45ml of salad oil, 2g of salt, 15ml of soy sauce, 1/2 onion, 2 slices of ginger, 5 or 6 peppers, 1 aniseed and 15ml of cooking wine. Practice: 1. Cut the pork belly into pieces about 1 cm in size, and slice the onion and ginger; 2. When the oil in the pot is 60% to 70% hot, add pepper, aniseed, onion and ginger to stir-fry the fragrance; 3. Add the pork belly and stir-fry the oil, cook the cooking wine and soy sauce, and stir-fry evenly; 4. Pour a proper amount of hot water into the pork belly for about 2 cm, boil over high fire, and continue to stew for 20 minutes on low fire; 5. Peel the potatoes, cut into hob blocks, and stew in the pot for about 10 minutes; 6. Cut the eggplant into hob blocks, stew in the pot for 10-15 minutes, and season with salt; 7. Break the green pepper into small pieces by hand, and stir fry in the pot for two minutes until it is broken.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)