Braised Eggplant Stuffed

Name: Braised Eggplant Stuffed
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Purple Eggplant; 1/2 a catty Pork filling; 1 piece shallot; 1 piece ginger; 3 pcs garlic; 10g Oyster sauce; 10g Cooking Wine; 10g Sugar; 10g Soy sauce; 10g starch; 5g salt; 5g Chicken Bouillon Powder; 10g Pixian Doubanjiang

by World gourmet diy

4.9 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

The combination of meat and vegetables is nutritious and healthy. Seeking attention, your support is my biggest motivation. "

Braised Eggplant Stuffed

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.