Eggplant Rice Bowl
by Chen Yu
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Steam the rice in the rice cooker.
2. Cut green pepper, pork belly, and garlic into shreds.
3. Two eggplants.
4. Cut into pieces with an oblique knife and soak in clean water for ten minutes.
5. Drain the water, add a spoonful of salt and a spoonful of flour and mix well.
6. Heat the oil pan, put the eggplant in the pan and fry it.
7. Fry until golden brown, scoop the eggplant softly and drain the oil.
8. Add the oil again and saute the garlic.
9. Add pork belly and stir-fry until golden.
10. The best seasoning weapon: Shacha sauce.
11. Add shacha sauce, soy sauce, and oyster sauce.
12. Add green pepper and stir fry.
13. Pour the eggplant.
14. Add appropriate amount of water to stew fragrant, add a little chicken essence, sprinkle with chopped green onion, and finish.
15. Pour the eggplant on the rice noodles, and a meal is a perfect solution.
