1. Put salt, monosodium glutamate and sugar in the bowl.
2. Put salt, monosodium glutamate and sugar in the bowl.
3. Then add rice vinegar, soy sauce and Shao wine.
4. Pour a little water, starch and water into a bowl, mix thoroughly and set aside.
5. Fry the eggplant until it is lightly colored, pour in the ingredients, and then remove it for use.
6. Leave the bottom oil in the pot and stir-fry the pork slices, stir the pork belly slices out of the oil, pour the green onion and ginger and stir fry until fragrant.
7. Then pour the eggplant and stir well.
8. Stir-fry the eggplants and cook them in a bowl, stir fry over high heat.
9. When the gorgon juice is gelatinized, pour in the minced garlic and stir well.
10. Then you can get out the pan.
Tips:The characteristics of this dish: eggplant oily and shiny, light and elegant garlic, eggplant is soft and smooth, rich and delicious.
Tips;
1. When frying the eggplant, the oil temperature must be high, 70% to 80% hot, and the eggplant will not eat too much oil when the oil temperature is high, so that the fried eggplant will not be greasy.
2. Two methods can be used to blend the bowl of juice. One is to burn the eggplant for a while before thickening without adding water starch. The other is to add water starch to the bowl of juice and fry it directly until it is gelatinized, but the eggplant must be deep-fried beforehand. Row.
This home-cooked "pork sliced eggplant" of the big stir-fry spoon is ready for your friends' reference!
