Meatballs and Eggplant Claypot
by kiss war girl
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Main ingredients: long eggplant, pork stuffing. Accessories: red pepper, chives, ginger, garlic. Seasoning: light soy sauce, sesame oil, pepper, salt, chicken powder, cooking wine, stock, water starch, cornstarch.
2. Wash green onion and mince; mince ginger; shred red pepper and set aside.
3. Add salt, pepper, chicken powder, light soy sauce, sesame oil, cooking wine to the meat filling, mix well and marinate for 15 minutes.
4. Wash the eggplant and cut into pieces with a hob.
5. The eggplant chunks are coated with a thin layer of cornstarch.
6. Put the oil in the pan and heat it to 70% hot, add the eggplant and fry it until golden brown and remove.
7. The marinated meat filling is scooped into small ball-shaped meatballs with a spoon, and evenly coated with a layer of starch.
8. Fry in 70% hot oil until golden brown and remove. (The shape of the meatballs can be shaken without a spoon.)
9. Leave the oil in the bottom of the pot, add ginger and red pepper shreds and sauté until fragrant.
10. Add eggplant meatballs, pour some broth
11. Add 2 tablespoons of light soy sauce, a little sugar, and simmer until the soup comes to a boil.
12. Add 2 tablespoons of light soy sauce, a little sugar, and simmer until the soup comes to a boil.
13. Water starch thickens the pot, transfer to a casserole and simmer for 1-2 minutes, sprinkle with chopped green onion.
