Cigar Sticks
1.
Don't cut long eggplants, cut into thin strips, cut the pickled vegetables, mince the meat, and cut the chili.
2.
Put the eggplant on the pot and steam for 15 minutes, turn off the heat.
3.
Reduce the oil in the pot, stir fragrant green onion and ginger, add the minced pork, chili, and stir-fry for two minutes with light soy sauce, then add water, cover the minced cabbage, cover the pot and simmer on medium heat for five minutes. Don't let the water boil dry.
4.
Thicken the starch, pour it into the pot, and collect the juice from the pork puff pastry over high heat until it is slightly sticky.
5.
Pour the minced pork pickled cabbage on the well-coded eggplant strips.
Tips:
The pickled pickled vegetables are very salty. Soak them in clear water for three hours or one night before making this dish. The light soy sauce itself is salty and fresh, so you don’t need to add salt and MSG. The salty taste is just right.
