Eggplant Braised in Sauce
1.
Prepare the ingredients.
2.
Clean and peel the eggplant, cut into sections for later use.
3.
Cut green and red pepper into sections, mince garlic and set aside.
4.
Pour an appropriate amount of edible oil into the pot and heat it for 50%, then pour the eggplant.
5.
When the fire was deep, the eggplants were constantly being turned over.
6.
Fry the eggplant until golden and remove the oil to control it.
7.
Leave a little base oil in the pot, stir-fry the minced meat until it is fragrant and serve.
8.
Then add minced garlic and stir fry to get a fragrance.
9.
Add the sweet noodle sauce and continue to stir-fry evenly.
10.
Add the broth to a boil.
11.
Put the fried eggplant, fried minced meat, green and red pepper into the pot, stir and fry evenly until the soup is almost dry, turn off the heat.
12.
Put it out of the pot and serve it on the plate.
Tips:
1. Eggplant is easy to absorb oil. You can add a little salt to marinate the water before frying, and then wipe off the water after rinsing, which will reduce the oil absorption.
2. When the eggplant is fried, the heat will be high enough to force out the excess fat absorbed by the eggplant.
3. The saltiness of each sweet noodle sauce is different. You can taste it after adding the broth to the boil. If it is salty, add a little broth to the boil before proceeding to the next step.
4. There will be a little oil left in the pan after frying the minced meat, so there is no need to add oil when frying the minced garlic.
5. If the final soup is too much and it is not easy to dry, you can add a little water and starch to make it thin.
