Eggplant with Minced Meat
1.
Wash the eggplant, cut open the back and cut into net-like pieces, salt and marinate for 15 minutes, squeeze out brown astringent water for use, do not rinse
2.
Mince pork lean, mix with cornstarch, salt and marinate for 15 minutes for later use, do not add water
3.
Dice ginger garlic red pepper and set aside
4.
Put the oil in the pan and heat, pour the ginger, garlic and chili diced to fry until fragrant, then add the minced meat and cooking wine and stir fry, add soy sauce and a small amount of water, whichever is not dry, add the chopped eggplant, stir evenly, and simmer 5 About minutes, the water dries and the pot is ready
Tips:
The eggplant is marinated in dry salt, no water is added, the astringent water is easy to squeeze out, it tastes good and it is easier to cook, the minced meat must also be mixed with dry cornstarch so that it is easy to fry into the powder.
