Colorful Fish Fragrant Eggplant Claypot

Colorful Fish Fragrant Eggplant Claypot

1. Chop pork belly into fillings, add light soy sauce, sugar, sesame oil, cooking wine and a little starch, stir well and marinate for 30 minutes

2. Wash the eggplant, cut into thin strips, soak the black fungus in warm water in advance and cut into shreds. Cut carrots, yellow peppers, and bell peppers into shreds separately, and cut garlic, ginger, and green onions into velvet for later use. Put enough vegetable oil in the pot

3. Boil the eggplant to 70% heat, put the eggplant into the stir-fry until the eggplant becomes soft and remove it. Press with a spoon to control the excess oil.

4. Leave the bottom oil in the pot, heat it to 70% heat, add minced garlic, minced ginger, and chopped green onion to explode the aroma, add the marinated meat filling

5. Stir-fry until the meat is slightly golden, then add shredded carrots and fungus, and stir-fry for a while

6. Then add the fried eggplant strips and mix in the light soy sauce

7. Soy sauce, salt,

8. Add an appropriate amount of bean paste and Zhuhou sauce, and add a little bit of water

9. Put in the cooking wine and sugar

10. Simmer for a while, and simmer until the egg strips are flavorful and fully cooked, add yellow sweet peppers and bell peppers

11. Then add an appropriate amount of water, starch, and thicken the gorgon. Add a little chili oil and sesame oil before serving. Sprinkle with chopped green onion and serve before serving.