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1.
Wash and chop soybean sprouts and leeks.
Put the soybean sprouts in a frying pan and fry until they are broken.
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2.
Eggplant cuts "double fly", that is, don't cut to the end with the first knife, and cut it with the second knife.
Pickle with a little salt and pour out the yellow water in the basin.
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3.
Mince pork, add seasoning, stir in one direction, don't add water! Don't let water! Then add the chopped leeks and the fried soybean sprouts into the mixture and stir evenly.
The salt depends on the situation
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4.
Stuff the meat into the middle of the eggplant one by one.
If the noodle paste is not used for frying, there is one more step here. Sprinkle flour in the middle of the eggplant block and then stuff it with the meat to prevent the meat from coming out after steaming (frying).
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5.
Flour: water = 1:1.5, to prepare a flour slurry. The powder paste is too thin to hang sizing, too thick and sizing is too thick, so I adjust it to my liking.
Each eggplant box is dipped in flour paste and fried in oil
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6. The finished picture, if you like sweet and sour sauce, you can go with a plate of tomato juice.
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7. So delicious, fragrant! fresh! soft!
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