Lantern Eggplant (fried)
1.
Wash the large eggplants you bought back and cut them in half. Take half of the eggplant and cut for 7 cuts. Don't cut the first 6 cuts, just cut the 7th cut;
2.
Put the pork puree in a basin, add cooking wine, salt, light soy sauce, white pepper, ginger juice and chicken powder, mix well
3.
Stuff the pork puree into the cut of the eggplant, put the stuffed lantern eggplant into the pot, I made 4 first
4.
Take a lantern eggplant and coat the front side of the stuffed meat with dried cornstarch evenly
5.
Gently pat off the excess powder
6.
Heat the mixed oil in a pot to 6 or 70% heat, add lantern eggplant and fry it
7.
The fried surface is golden yellow, remove it after it becomes hard, and use a kitchen paper towel to absorb the oil on the surface
8.
Add a little oil to the wok and sauté the minced garlic, add salt, cooking wine, tomato sauce, oyster sauce, sugar, balsamic vinegar and a little water to boil
9.
Add the fried lantern eggplant, coat it with the sauce evenly, and cook for a while
10.
Put the lantern eggplant out of the pot and put it on the plate, and continue to collect the remaining juice in the pot, and pour the sesame oil
11.
Pour the last remaining sauce on the eggplant. It's hot, sour and sweet. It looks good and delicious.
12.
After blanching the choy sum, place it in the center for decoration
Tips:
In fact, if this dish is used for banquets, you can decorate it slightly, using carrots or red peppers as lantern whiskers. I was lazy thinking about eating by myself, otherwise it would be more beautiful and festive!
Reminder: the main ingredient can be 8-10 lantern eggplants
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