Panlong Eggplant
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. One long purple eggplant, the knife is at a 90-degree angle with the eggplant, and the knife is at a 45-degree angle with the chopping board. Make even razor blades. Turn the eggplant over. The knife and the eggplant are at a 45-degree angle and beat them obliquely into uniform razor blades.
2. Brush the surface of the pan with a layer of oil, and place the eggplant in the pan. Put the eggplant in the pot and steam for 8 minutes. Steam the eggplant until soft and take it out.
3. Heat the pan, remove the right amount of oil, add in the minced lean meat and stir-fry until the color is completely changed. After the color is completely changed, add appropriate amount of minced ginger, minced garlic, millet pepper rings, millet spicy, bean paste, fry to remove the dryness of the chili, and fry the aroma of sauce and minced meat. After sautéing, add the eggplant, add the right amount of water, and then add the right amount of salt, sugar, soy sauce, and oil consumption. While cooking on medium heat, pour the soup on the eggplant. When the soup is right, add the right amount of chicken essence , Sprinkle with chopped green onion and start the pot.
4. Finished picture
