つけ麺（豚バラ肉とナスのつけ麺）｜けんますクッキングさんのレシピ書き起こし

Slice the garlic and cut the pork belly into bite-sized pieces with scissors.
Slice the leeks diagonally, and cut the eggplants in half and thinly slice.

Boil water (not listed) in a pot.
Put (A) in a container.
Heat oil in a frying pan, add pork belly and garlic and fry.
When the pork belly is cooked through, add the eggplant and stir-fry so that the oil spreads all over.

When the hot water from step 2 boils, add the Chinese noodles and boil while loosening.

When the eggplant is cooked, add the yakiniku sauce and green onions and fry lightly.
When the whole is cooked, put it in (A) of the vessel.

Crack the eggs into 4.
Add white sesame, finely chopped green onions, and chili oil.
Place the boiled Chinese noodles in a colander, rinse well under running water, and serve on another plate to complete.