Eggplant Casserole with Minced Meat
1.
Wash the eggplant, remove the stalks, and cut into long strips about the thickness of your fingers. Sprinkle with salt and marinate for ten minutes.
2.
Chop the lean pork into meat, add a teaspoon of cornstarch, a little cooking wine, oil, light soy sauce, white pepper and marinate for ten minutes.
3.
Wash the black casserole, open the heat to dry the water, pour in the right amount of cooking oil, eggplant is a dish that needs more oil to taste, and put a little more oil than usual. Add the chopped garlic and sauté.
4.
Add the marinated pork filling, stir-fry on low heat until the color changes, add a spoonful of bean paste, fry until fragrant, and fry the red oil.
5.
The marinated eggplant is squeezed out of water by hand, and all the eggplant is poured into the casserole and tossed.
6.
Add one spoonful of cornstarch, one spoonful of white sugar, one spoonful of dark soy sauce, one spoonful of light soy sauce, one spoonful of cooking wine, one spoonful of oil, a little white pepper, chopped chili, and scallion to half a bowl of water. Mix into a bowl of sauce and pour it into a casserole.
7.
Stir all the ingredients evenly.
8.
Cover the casserole with a lid, simmer for 3 minutes over low heat, then open the lid, and finally collect the juice.
9.
Turn off the heat when the soup becomes viscous, and sprinkle with chopped green onion at the end.
Tips:
1. Because the eggplant has been salted and added with bean paste and various seasonings, it will generally be very tasty. The amount of seasoning is added according to daily habits, and everyone's taste is different.
2. The eggplant must be simmered until it tastes soft and rotten. The amount of oil used for cooking is more than usual. Pay attention to the amount of water and heat, and do not paste the pot.
