Eggplant Pork Belly in Casserole

Name: Eggplant Pork Belly in Casserole
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Dried eggplant; 300g Pork belly; 2 tablespoons Cooking oil; 1/2 a spoon cooking salt; Some shallot; 2 pcs Millet pepper; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon 1 Pixian Doubanjiang; Some ginger; Some Minced garlic; Some Shimizu

by A little girl has grown up

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Due to a special opportunity, my Dabao has a soft spot for dried eggplants. That was last summer, and I bought two round eggplants. Because we were going out to play the next day, the refrigerator was full. I was afraid that the eggplant would spoil, so I sliced the round eggplant and dried it. Later, I soaked the dried eggplants to soften the pork belly, which was very good and refreshing. Dabao ordered a large package of dried eggplants from the Internet. Today, I will make a casserole of eggplant and pork belly. "

Eggplant Pork Belly in Casserole

1. The eggplant is soaked dry and soft (I soaked the eggplant in water before work in the morning, and it took more than ten hours).

2. Prepare pork belly, scallion, ginger, minced garlic and millet pepper rings, and Pixian bean paste

3. Sliced pork belly.

4. Heat oil in a pot, pour in pork belly and fry.

5. Maximize the oil in the pork belly (in this way, you can make the pork belly become oily but not greasy).

6. When the pork belly is golden brown on both sides, add green onion, ginger, garlic, millet pepper rings, and Pixian bean paste to stir fry.

7. Pour in the soaked eggplant and stir fry.

8. Transfer the eggplant and pork belly to a casserole for simmering (in this way, the soaked dried eggplant can better absorb the fat of the pork belly and become rich and delicious), pour in the cooking wine, light soy sauce and water, and stir evenly with chopsticks .