Name: Grilled Eggplant with Minced Pork
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 100g Pork filling; 20g Dry yellow sauce; 5g Soy sauce; 5g Sugar; 5g Rice wine; 10g shallot; 5g ginger; 15g garlic; 1 tsp starch; 800g oil; 1 cup Plain Water

Grilled Eggplant with Minced Pork

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Every time I make this dish, I can’t control myself, because it’s too much to serve. It’s super. Every time I have to eat the bibimbap, I can’t put down the chopsticks until I can’t support myself. This is the dish. I can't help myself, I love this dish.

Grilled Eggplant with Minced Pork

1. Prepare 2 eggplants

2. Wash, change the knife as shown

3. Cut into strips

4. Prepare minced meat

5. Prepare green onion, ginger and garlic

6. Mix the spices and set aside

7. Add oil to the pot (it must be more, the industry is called wide oil)

8. Fry the eggplant when the oil temperature must be 80%. Don't fry the eggplant all at once in the oil pan. Otherwise, the oil temperature will drop and the eggplant will absorb more oil.

9. Remove the oil control for later use.

10. Leave a little oil in the pan, add the minced meat and stir fry (be sure to warm the oil and stir the minced meat, the oil temperature is too high, the minced meat will stick together)

11. Scallion ginger garlic

12. Add the sauce and stir fragrant

13. Add the right amount of water to make the soup a little bit more, and the bibimbap is delicious. The fire boiled.

14. Add the eggplant, don't turn the eggplant at this time (the eggplant is easy to rot and does not form), you just need to shake the pot.

15. Collect the juice over the fire and serve.

Tips:
Fry the eggplant when the oil temperature must be 80%. Don't fry the eggplant all at once in the oil pan. Otherwise, the oil temperature will drop and the eggplant will absorb more oil.