Braised Eggplant
1.
First, slice the eggplant into batches and cut into 5 cm long strips. Chop the pork into minced meat.
2.
First put cornstarch on the eggplant, add a certain amount of cooking oil (about 1 liter) to the pot, wait until the oil temperature is 60%, and put the floured eggplant into the oil pot. After deep-frying it into golden color, pick up and drain the oil.
3.
First put cornstarch on the eggplant, add a certain amount of cooking oil (about 1 liter) to the pot, wait until the oil temperature is 60%, and put the floured eggplant into the oil pot. After deep-frying it into golden color, pick up and drain the oil.
4.
First put cornstarch on the eggplant, add a certain amount of cooking oil (about 1 liter) to the pot, wait until the oil temperature is 60%, put the floured eggplant in a frying pan, and fry it slowly, until it turns golden. Pick up and drain the oil.
5.
Put a little oil in the pot, add ginger, garlic, bean paste, and minced pepper to fry well. Add the broth to the boil and add the chicken essence, the pepper powder and the eggplant into the pot. Slowly cook for about 1 minute.
6.
With a little oil in the pot, stir-fry the minced pork until fragrant, add ginger, garlic, bean paste, and minced pepper to fry well. Add a certain amount of broth to boil, add chicken essence, pepper powder, and put the eggplant into the pot. Slowly cook for about 1 minute.
7.
Thicken, then lift the pot, put it on the plate. Sprinkle with chopped green onion. Vegetables can be eaten
Tips:
Note that both bean paste and pickled peppers are salty. You don't need too much salt, or even salt.
