Braised Eggplant
by Drunk all over the world as home
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the eggplant and cut it with a hob, soak it in light salt water for later use (not soaking and cutting until it becomes oxidized and black).
2. I bought the topped meat, which is more fragrant. Wash, peel and slice for later use.
3. Pat the garlic skin with a knife, wash the ginger and shred it for later use.
4. Drain the eggplant a few minutes before frying with a hob. Put a little more cooking oil in the pot than usual for cooking, and heat it to 80% hot. Pour the drained eggplant and fry until it is slightly yellow and shovel it for later use.
5. Put a little cooking oil in the pan, wait until the oil is 70% to 80% hot, add the ginger shreds and saute, add the cut and reserved meat slices, fry until there is some oil, add garlic and continue to fry.
6. Pour in the fried eggplant, add two spoons of bean paste and stir fry evenly. Put appropriate amount of salt, chicken bouillon, and light soy sauce and continue to stir well, then you can put it on the pan. The delicious braised eggplant is ready.
Tips:The eggplant needs to be soaked in salt water for ten minutes in advance, otherwise it will turn black and unsightly and taste not so good. A little bit of salt is enough. The bean paste is a bit salty. If you like a lighter taste, you don’t need to add salt.
