Eggplant with Minced Meat
by Cool summer
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the eggplants and remove the stalks. Cut diagonally with the knife at 45°, and cut continuously from beginning to end. Cut the reverse side, and cut it in the same way!
2. Put oil in the pot, try to relax, it is best to swim in the whole eggplant! Fry in cold oil, press a spatula a little while frying, let the eggplant fully absorb the heat and fry it softly. Scoop out the oil control!
3. The meat, millet is spicy, and garlic cloves are cut into froth.
4. Put a little water directly in the pot, because the eggplant has eaten a lot of oil. Put the minced pork, the spicy millet, and the garlic cloves together in the pot, add a little salt, a moderate amount of MSG, and a little dark soy sauce.
5. At this time, the oil control of the eggplant is almost done. If it is still too much, press it with a shovel and place it in a circle.
6. Use a spatula to gather the ingredients in the pot to one side, put the eggplant on the other side and put the ingredients in the middle of the circle. Let all the ingredients enjoy the fun of the soup! ! ! !
7. Collect the juice out of the pot, sprinkle with chives, wow! The scent is tangy, there is wood. . .
Tips:Note, pay attention to the angle when cutting, don't cut too deep, it will break easily. When frying, be sure to use cold oil in the pan, hot oil will scorch easily.
