Eggplant with Minced Meat
1.
The eggplant is cut into thick strips and marinated with a small amount of salt. This step can make the eggplant change its color. Marinate the eggplant until the water comes out.
2.
Mince pork filling. The fat and lean pork belly is used, which tastes better. Add a little starch in the cooking wine and marinate the starched meat for 10 minutes. After a while, it will become granular when fried.
3.
The marinated eggplant is gently squeezed out of the water with water. The fried eggplant is not greasy and has a very refreshing taste
4.
Chop the shallots and garlic.
5.
Before the eggplant enters the frying pan, sprinkle the starch and stir.
6.
Put the eggplant in the pan when the oil is 50% of the oil temperature. Fry the eggplant until it becomes five yuan, and use a spoon to gently squeeze the excess oil out of it. Keep oil at the bottom of the pot.
7.
Fry the marinated minced meat until it changes color.
8.
Add green onion and garlic to make a scent.
9.
Put Pixian bean paste. Stir the light soy oyster sauce evenly.
10.
Put the fried eggplant and stir-fry the chicken essence twice to get out of the pot.
Tips:
The eggplant is pickled with salt, so you must put less other seasonings.
