Northeast Grilled Eggplant
by Liu Yingjie
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Peel the long eggplant and cut it into long strips. Marinate the eggplant for half an hour to make it harder to eat oil.
2. When the time is up, squeeze the moisture from the eggplant.
3. Wash a green pepper and shred it.
4. Wash one carrot and shred it.
5. Shred green onion and ginger, and slice garlic.
6. Put more oil in the pot and heat it on a low fire. The eggplant will fry slowly when the oil is warm. After frying until soft and cooked, remove the oil control.
7. Take a small clean bowl, add soy sauce, vinegar, cooking wine, and salt. Add monosodium glutamate, appropriate amount of water and starch.
8. Leave the bottom oil in the pot, add the green onion, ginger, and garlic to sauté the pot. When the aroma comes out, add the carrot and green pepper and stir fry.
9. After the carrots and green peppers are cooked, add the fried eggplant and stir fry a few times. Add the tuned sauce, collect the sauce and take it out of the pot.
