Fried Eggplant with String Beans

Name: Fried Eggplant with String Beans
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Ashwagandha; 200g green beans; 100g Pork belly; 1/2 Red pepper; 2 cloves garlic; Some salt; Some oil; Some Soy sauce

by Rare Reviews

4.8 (1)

Favorite

8

Difficulty

Normal

Time

20m

Serving

2

"Lixia planting eggplants, Liqiu eating eggplants" has always been popular among the folks. After Liqiu, have you eaten eggplant? The eggplants taste the best before and after Liqiu. Are you steamed or fried? The editor likes to fry, or Stir-fried with green beans, soft eggplant, crispy beans, rich taste, more popular than big fish and meat, it will be gone in less than five minutes on the table, and more rice should be cooked."

Ingredients

2 pieces Ashwagandha
200g Green Beans
100g Pork Belly
1/2 Red Pepper
2 cloves Garlic

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Some Salt

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Some Oil

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Some Soy Sauce

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Fried Eggplant with String Beans

1. Prepare the ingredients and wash them

2. Remove the two ends of the kidney beans and break them into small pieces. Cut the right amount of pork belly into strips, shred the red pepper, and slice the garlic for later use.

3. Remove the stalks of the eggplant and cut into strips about the length of green beans.

4. Heat the pan, add some oil, add garlic and soy sauce to fry after heating, add the meat and fry first

5. Then put in the green beans, add a little salt and quickly stir-fry evenly until the beans turn green

6. Then pour in the eggplant strips and stir-fry them quickly together. Add a small amount of vinegar to make the eggplant strips soften faster and easier to taste.

7. Finally, collect the soup, add the red pepper shreds and mix well, then it is ready to be served on a plate. Every time I fry like this, I am served with every taste.

Tips:
The bean tendons of the kidney beans need to be torn, and they taste better. The southern eggplant has a higher moisture content, and it is delicious when fried and stewed with soft skin. The northern eggplant is not suitable for this method. I have tried it. The variety has thick skin and low moisture, and it is a bit dry when fried and not easy to bite. The eggplant tastes great with a little vinegar, and the rice is especially delicious. I often put a little bit of fried eggplant, the noodles are soft and delicious, and the big fish and meat are not changed. It is very suitable for sticking autumn fat.