Lantern Eggplant (fried)
1.
Put the pork puree in a basin, add cooking wine, salt, light soy sauce, white pepper, ginger juice and chicken powder and mix well.
2.
Wash the large eggplant that you bought back and cut it in half. Take half of the eggplant and cut it for 7 cuts. Don't cut the first 6 cuts, just cut it with the 7th cut.
3.
Stuff the pork mash into the cuts of the eggplant, put the stuffed lantern eggplant into the pot, I made 4 first.
4.
Take a lantern eggplant and place the stuffed meat under the front side.
5.
Coat evenly with dry cornstarch.
6.
Heat the blended oil in a pot to 6 to 70% heat, and fry the lantern eggplant.
7.
The fried surface is golden yellow, remove it when 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 saute 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 first, and continue to collect the remaining juice in the pot, and drizzle with sesame oil.
11.
Pour the remaining sauce on the eggplant.
12.
The choy sum is blanched in advance and placed in the middle. It is prosperous, sweet and sour, beautiful and delicious.
Tips:
In fact, if this dish is used for banquets, it can be decorated a little bit. I am lazy thinking about eating it myself, otherwise it will be more beautiful and festive.
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