Braised Eggplant
1.
1 Wash the eggplant, cut into pieces, marinate with salt and cooking wine for half an hour
2.
During the half hour of marinating the eggplant, you can cut the chili, the old garlic, and the lean meat. The lean meat must be cut into minced meat. The minced meat must be mixed with cornstarch or the meat will be hard.
3.
Pour the oil into the pan. Put the amount of oil in the oil as usual for cooking. The oil is heated to 80% hot, and the eggplant must not leave the pan at this time. When the eggplant is eighty mature, put the eggplant on the side of the pan and add garlic. Minced with chili, minced meat, let the minced meat hot and stir all together, pour in a little light soy sauce and thirteen incense, pour in shallots and it will be out
Tips:
The cut eggplant must not touch the water again
