Little Braised Eggplant~

Little Braised Eggplant~

1. Marinate sliced pork with cooking wine and salt

2. Cut the eggplant into strips or shapes you like

3. Cut chili rings or use Laoganma bean paste instead

4. Fry the eggplant first and take it out immediately if it changes color

5. Make the seasoning with chili rings, cooking wine and salt, then put the pork in and stir fry

6. When the pork is discolored, put the eggplant in and stir fry

7. Finally done~

Tips:

First, marinate the pork slices with cooking wine and salt. Then, cut the eggplant into strips. Of course, you can also cut it in the shape you like ^_^. Then cut two small peppers into chili rings, if you have bean paste, you can replace the small peppers. Preheat the pan, pour in two spoons of oil, put the sliced eggplant in it, and fry it. You can put it on the plate if you see that the eggplant is a little discolored. Then, pour one spoon of oil, one spoon of cooking wine, half a spoon of salt and pepper into the pot to make seasonings. When the aroma comes out, you can pour the marinated pork into the pot and stir fry. When the pork is a bit discolored, you can add the eggplant to the pot and put a little water in the pot (because the longer the eggplant is cooked, the more water will be produced) and half a spoon of salt. Wait until the eggplants are all discolored and become softer, you can serve them (I prefer to eat softer eggplants, if you like harder, you can wait two to three minutes for the eggplants to be discolored) ^_^ .