Fish-flavored Eggplant Pot
1.
Cut the eggplant into 7 cm long and 2 cm square strips
2.
Marinate the pork stuffing with seasonings for 20 minutes, soak the fungus in warm water in advance and then shred the carrots and winter bamboo shoots.
3.
Put half a catty of oil in the pot and heat it for 70%. Put the eggplant in the fry, keep it on medium heat and turn it over to avoid frying.
4.
The eggplant is deep-fried into golden brown and is soft enough to pierce through the chopsticks. Take it out when you pick it up. Press it with a spoon to control more oil, or boil the fried eggplant in a boiling water pot to remove excess. Oil, then remove and drain the water
5.
Put a little oil in the wok, heat it to 70% hot, add the minced garlic and stir fry until it is fragrant, then add the chopped green onion, minced ginger and bean paste and continue to stir fry
6.
Add the marinated meat, stir-fry, then add bamboo shoots, carrots and wood ears, stir-fry
7.
Stir-fry the bamboo shoots, carrots and fungus, then add the fried eggplant strips, add light soy sauce, dark soy sauce, salt, sugar and broth
8.
Bring to high heat until the eggplant strips are tasteful and fully cooked, add chicken essence, then thicken the gorgon with water starch, and pour in the sesame oil
9.
Put it in a small casserole (clay pot) that has been burnt in advance. Pour the spicy oil, add a casserole lid, simmer for 5 minutes, sprinkle chopped green onion, and serve.
