Eggplant with Spiced Minced Pork
1.
Eggplant half a root (use one if the eggplant is short, this one is too long, I cut half)
2.
Cut in half
3.
Cut the meat inside with a vertical knife
4.
Cut the horizontal knife again to form a lot of fields. Spread the eggplant evenly with salt to prevent it from discoloring. (Because you need to take pictures, the eggplant is a bit oxidized and discolored, so the action should be fast)
5.
Chopped green onion
6.
Heat a small amount of oil in a pot
7.
Fry the marinated eggplant in a non-stick pan over low heat
8.
Fry for a while and turn over and fry the back
9.
Then repeat frying on both sides by analogy. Fry until the eggplant is tender. Golden yellow
10.
Fish out and put on the plate
11.
Sprinkle with minced garlic
12.
Fry the five-spice meat sauce and sprinkle it on a hot pot
13.
Spread the eggplant evenly
14.
Sprinkle onion and chili at the end.
15.
Finished product drawing
Tips:
The eggplant must be fried on a low fire. If the fire is too high, the eggplant will not be soft.
Use a non-stick pan for frying, otherwise it will be a mess.
The spiced meat sauce has a salty taste, and the eggplant has also been marinated, so it is salty enough without salt.
Salted eggplant is easier to soften. It is not easy to oxidize and change color.
Finally, the eggplant does not need to be splashed with oil. Eat healthy
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