1. Wash the long eggplants, wipe off the surface of the water drop hob, cut the hot pepper, remove the fascia, and cut the hob
2. Cut pork, garlic, onion, ginger and set aside
3. When the pan is on fire and the oil is 60% hot, pour the eggplant and fry the color and turn it into golden yellow.
4. Put the fried eggplants on a pan to control the oil for later use (the fried eggplants can be re-cooked twice to pass the oil. This will allow a large amount of fat in the eggplants to drain out)
5. Raise the pot until the onion, ginger, garlic and sauté fragrant, then pour in the pork and stir fry
6. When the color of the meat turns white and the aroma of onion, ginger and garlic, pour the fried eggplant into the pot, add a little salt and oyster sauce, and stir fry evenly
7. Finally, pour the hot peppers into the pan, stir fry evenly, add a little coriander and minced garlic, and get out of the pan.
8. Ready eggplant platter
Tips:1 Don’t peel the eggplant if the eggplant is tender enough when roasting. The solanine substance in the eggplant peel is mainly contained in the skin. Solanine is also called solanine. Proper intake is beneficial to the human body. A strong anti-cancer substance, which is very beneficial to the human body to prevent cancer and fight cancer;
2 The same method as this dish can be used to make the ground three fresh food. The method is to add a few potato chips during the frying process of the eggplant!
