Eggplant with Minced Meat (updated Every Day)
1.
Prepare ingredients.
2.
Cut the purple eggplant into hob pieces.
3.
Soak in light salt water for about ten minutes.
4.
After soaking, squeeze out the water by hand.
5.
Put a little oil in the pot and stir-fry the eggplant.
6.
Stir until the eggplant becomes soft and the skin changes color.
7.
Heat the oil in the pot, add an appropriate amount of pepper and fry it to get the fragrance and remove it.
8.
Put the minced meat in the pot and stir fry.
9.
Stir-fry until the flesh turns white, add the chopped green onion, ginger and garlic.
10.
Stir well and add some light soy sauce and a little cooking wine.
11.
Stir-fry and add the sauteed eggplant.
12.
Continue to stir-fry evenly, add appropriate amount of salt to season and stir well.
13.
Turn off the heat until the eggplant becomes soft and rotten.
Tips:
1. Choose eggplants as tender as possible to keep their fresh and soft taste.
2. The cutting method of eggplant can be according to your own preferences, either in strips or in pieces.
3. After the eggplant is cut, soak it in light salt water to prevent it from becoming oxidized, and secondly, it can make the eggplant less oily.
3. The end of the green and red pepper is embellished and enhances the flavor.
4. If you like, you can add V letter 994176043, update every day