Eggplant Chili
by Pomegranate tree 2008
Favorite
Difficulty
Normal
Time
20m
Serving
2
Spicy and super appetizing. "
1. Clean the eggplant, remove the bottom eggplant handle, cut into slices diagonally, and then cut into shreds. Because it is tossing noodles, cut it slightly for more flavor.
2. Clean the chili and remove some of the chili seeds. Because it is too spicy, you don't need to go if you can eat it. Then change the knife and cut into shreds.
3. The pork tenderloin is very tender, suitable for sautéing. After cutting into strips, add starch and cooking wine. Grab it with your hands and set aside.
4. Slice the garlic, add the garlic slices to fragrant when the oil in the pan is heated.
5. Add the pork shreds and stir fry until the color changes.
6. Pour the eggplant and stir fry.
7. Stir-fry for a while, wait until the eggplant becomes soft, add soy sauce and stir-fry evenly, add chili and stir-fry evenly, until the chili turns green and soften a little, add a little salt to the pan. Don’t fry the chili for too long, it won’t taste good if it becomes too soft.
