Eggplant with Sauce

Name: Eggplant with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 taels Lean Minced Meat; 2 eggplant; 1 spoon Cooking Wine; Spoonful Vinegar; 1 spoon Steamed Fish Soy Sauce; Spoonful Sugar; 1 spoon Doubanjiang; 1 spoon Soy sauce

by Ball doll

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Eggplant is very oil-absorbing. In the past, fried eggplant had to be oily to taste good, but the oil is too much and it is unhealthy. This eggplant has less oil and does not affect the taste. It is just as delicious and served with rice."

Ingredients

3 taels Lean Minced Meat
2 Eggplant
1 spoon Cooking Wine
Spoonful Vinegar
1 spoon Steamed Fish Soy Sauce
Spoonful Sugar
1 spoon Doubanjiang
1 spoon Soy Sauce

Eggplant with Sauce

1. Prepare the ingredients, mince the lean meat, add a little cooking wine and cornstarch soy sauce to marinate for 10 minutes

2. Shave off the skin on both sides of the eggplant for easy cutting, cut at an angle, don’t cut it

3. Put the cut eggplant on a plate, turn it in a circle, and steam for 10 minutes in a steamer

4. Separate the wok, pour a little oil, add the green onions, ginger, fry until fragrant, pour in the minced meat and fry until white, then pour the adjusted juice

5. Pour the steamed eggplant into the minced meat, braise it together, add a small amount of boiling water, salt, and stir-fry for 5 minutes, sprinkle in the chopped green onion, and the pan is ready!