Less Oil Version [sour and Spicy Eggplant with Pork Sour]

Name: Less Oil Version [sour and Spicy Eggplant with Pork Sour]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 1 piece tomato; 1 piece Sharp pepper; a little shallot; Some salt; Some Sugar

by Rain wood

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Many people love to eat eggplant, but the best way to eat eggplant is oily. In the past, every time I went to eat out, I had to order the fish-flavored eggplant strips. But this dish needs to be cooked even if it is made at home, and the amount of oil is not small. I have tried many other methods with less oil, but they are not very tasty.
Today this one makes me very satisfied! Hot and sour, the eggplant is soft in the mouth, and there is no earthy smell of eggplant! ! Moreover, it only uses very little oil to make this dish, which is about the same as normal cooking.
The knife is a perfect match to make this eggplant! Moreover, this time I divided the eggplant in half, and then cut the eggplant with a knife. The eggplant will absorb the soup better! The flavor is super rich! Super dinner! "

Ingredients

1 piece Eggplant
1 piece Tomato
1 piece Sharp Pepper
a little Shallot
Some Salt
Some Sugar

Less Oil Version [sour and Spicy Eggplant with Pork Sour]

1. Prepare ingredients.

Less Oil Version [sour and Spicy Eggplant with Pork Sour] recipe

2. Wash the eggplant, control the water, and cut it from the middle of the sides.

3. Use two chopsticks to hold half of the eggplant with the eggplant skin facing up. Use a knife to cut vertically downwards, with an interval of about 0.5cm, because there are chopsticks, so you can't cut through.

4. After the cut is finished, turn it over again, with the same spacing of 0.5cm, hold it with chopsticks, and cut with an oblique knife.

5. After cutting the eggplant, microwave for 5 minutes until the eggplant becomes soft.

6. Slice tomatoes, diced green onions and peppers.

7. A little oil in the wok, 50% heat, add the chopped green onion until fragrant, add sliced tomatoes, stir fry for the juice, add salt, sugar, and soy sauce to taste.

8. When the tomatoes are rotten, add the diced pepper and stir fry a few times.

9. Pour in the fine eggplants, cover and turn to low heat. When the soup is so stuffy, it can be out of the pot.

Tips:
a. In the last step, be sure to slowly collect the juice over a low heat, this kind of eggplant is super flavorful!

b. The eggplant cut with a knife is also the key to a more delicious taste.

c. The hot pepper should be chosen very spicy~~ to taste enough.