Don't Need to Deep-fry, Eat Meaty Braised Eggplant
1.
Prepare the required ingredients, wash the eggplant with salt, then cut into cubes, and chop the spicy millet and garlic; adjust the ingredients, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and half a tablespoon in no particular order Soy sauce, half a teaspoon of white sugar, then pour in half a bowl of water and stir evenly, then pour in half a teaspoon of starch, and mix well again;
⚠️Light soy sauce, dark soy sauce, and oyster sauce all have a salty taste. You can adjust the amount of salt according to your taste;
2.
Pour a small amount of starch into the eggplant several times, and stir evenly, so that the diced eggplant is covered with a thin layer of starch;
3.
Heat the oil in a pan, pour in the diced eggplant, don't use too much oil, just as much as usual for cooking
4.
Fry on medium-high heat until one side changes color and continue to fry on the other side. When frying, be careful to shake the frying pan to make it evenly heated;
5.
Fry until the eggplant is diced golden brown, and the skin is slightly fried;
6.
Then pour in the minced chili and minced garlic, continue to stir fry until the aroma;
7.
Then evenly pour the pre-mixed juice, bring to a boil on high heat, and collect the juice on medium and small heat;
8.
When the sauce is almost dried, pour in the chopped chives, stir evenly to get out of the pot, look at the color, the saliva is straight!
Tips:
1. If the eggplant is too dry to be coated with starch, it can be washed with water;
2. The taste of the sauce can be adjusted according to your preference, or you can add tomato sauce, balsamic vinegar, etc. to make it sour and sweet;
3. When frying the diced eggplant, you can also replace it with frying, and the taste will be different;
