1. Add minced green onion and ginger to the pork filling, oil consumption, salt, chicken essence, light soy sauce, water starch, and stir in one direction. Get ready for backup.
2. Wash the eggplants and break them in half in the middle.
3. Cut and clamp the blade, a total of five cuts, the thickness should be even, and the cutting knife should stop at three-quarters. Do not cut off the bottom.
4. Stuff the meat into the cut eggplant.
5. At 50% oil temperature, put in the pot and fry slowly.
6. Remove the fried eggplant to control the oil.
7. Leave the bottom oil in the spoon, add the chopped green onion and ginger to fry the pot, add the Pixian bean paste and fry the red oil, increase the oil consumption, and add a little water. Put the eggplant in the pot.
8. Heat up the dried soup, add water and starch to thicken, and sprinkle with minced garlic. Out of the pot.
9. carry out.
Tips:The old guys have seen this, please pay attention, pay attention to me, don't miss the fine food. Seeking attention.
