Braised Eggplant in Oyster Sauce
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Mince ginger, garlic, and green onion separately
2. Peel the black eggplant and cut into sections
3. Put it in a basin and sprinkle a thin layer of cornstarch evenly
4. After heating the oil in the pot, deep fry the eggplant over high heat
5. Fry until the eggplant meat is slightly yellow, and then it will be oil-controlling
6. Take a small bowl, add a little more oyster sauce, a small amount of light soy sauce, salt and water to make a flavored sauce
7. In a frying pan, sauté ginger, garlic and green onion over low heat until fragrant
8. Pour in half a bowl of the prepared sauce and bring to a boil
9. Add the eggplant and cover on low heat for four or five minutes, then add the right amount of chicken essence before serving
10. Finished picture.
Tips:1. After the eggplant is put into the pot, it is deep-fried in high heat. The fried eggplant should be treated with oil control first, and the finished product will not be too greasy.
2. Oyster sauce and light soy sauce are both salty in the prepared sauce, so the amount of salt should be less.
