Eggplant Vermicelli in Clay Pot

Name: Eggplant Vermicelli in Clay Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some Rice noodles; 100g Minced meat; Some garlic; Some ginger; Some Millet spicy; Some salt; Some starch; Some Cooking Wine; Some Sugar; Some White vinegar; Some Soy sauce

by Rooftop canteen

4.8 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

A small coup for cooking eggplant, the eggplant vermicelli pot made with salt, delicious and beautiful

Eggplant Vermicelli in Clay Pot

1. Prepare the ingredients, cut the eggplant into long strips and marinate with salt

2. Add starch, light soy sauce, cooking wine to the minced meat, mix well and marinate for 10 minutes

3. Put oil in the pan, add the eggplant, fry until the eggplant becomes soft and remove

4. Leave the oil in the pot, add the minced garlic, ginger, and millet and stir fry until fragrant. Add the minced meat and stir until fragrant.

5. Add appropriate amount of cooking wine, pour in eggplant, stir-fry evenly, add salt, light soy sauce, white vinegar, and sugar to taste and serve.

6. Add a little peanut oil to the casserole, add the soaked vermicelli, the fried eggplant, and half a bowl of water. Bring to a boil and start eating.