(anti sticking)
1) Add a pinch of salt and an egg into the flour, pour in warm water several times, add water while stirring with chopsticks. When the flour is flake like, knead it into a smooth dough by hand, cover it with fresh-keeping film, and put it indoors for 20 minutes.
2) Sprinkle corn flour on the chopping board, roll it into dough, sprinkle a layer of corn flour, roll it up with a rolling pin, gently press it on the rolling pin with both hands, press it back and forth, spread it out, sprinkle a thin layer of corn flour, repeatedly roll it up with a rolling pin, and press it until it is rolled into a 2-mm thin piece, roll it up from the short side each time, so as to roll it into a circle.
3) Fold up the rolled dough like a fan and cut into suitable noodles. After cutting, lift up the noodles and sprinkle some corn noodles to prevent sticking, and put them aside for use.
4) Dice eggplant, carrot, pork, onion, ginger and garlic separately.
5) After the pot is hot, pour in the oil. When the oil is 70% hot, stir fry the fat diced meat in medium and low heat until it is golden and then stir fry the lean meat for 1 minute. Stir fry until the lean meat turns white and then put in the onion, ginger and garlic. After the fragrance comes out, release the raw soy sauce. Stir fry the old soy sauce evenly.
6) Add carrot dice and eggplant dice, stir fry eggplant, add water after it is soft, the water is not over the surface of the dish, mix in salt and sugar, turn it into medium and small fire and cook for about 10 minutes, and wait for the water to collect.
7) Pour enough water into the pot, boil over high heat, roll the noodles in the hand, boil over medium heat for 3 to 5 minutes, remove, cool in supercooled water and drain.
8) The noodles are too cold after cooking. Pour on the fried eggplant and diced meat sauce.