Lantern Eggplant
by Sister Xin's Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
Chic in shape, delicious and greedy! "
1. Prepare 1 long eggplant.
2. Cut in half.
3. The eggplant skin is facing up, and chopsticks are placed on both sides.
4. Start cutting. Cut each piece into 7 slices. Don't cut them completely. The effect of cutting with chopsticks is that they can be cut evenly.
5. The cut eggplant is as pictured above.
6. Marinate the minced meat in salt and soy sauce for 10 minutes, add starch and stir well. Stuff the minced meat into the eggplant bit by bit, like a small lantern.
7. Put the oil in the pan, add a small amount of the eggplant to the oil for frying, turn it over (the meat is facing down) and fry.
8. Fry until it is dead and remove it.
9. Add garlic and chili diced to the remaining oil in the pot and fry until fragrant.
10. Into a small bowl of water.
11. Add the fried eggplant, add salt, soy sauce, oyster sauce, pepper, and simmer until cooked.
Tips:Make sure to add more starch to the minced meat to prevent it from falling out. Don't stuff the meat too much, just make a little bit.
