Roasted Candel with Minced Meat

Name: Roasted Candel with Minced Meat
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Lean meat; 500g Candel; Some oil; 1 teaspoon salt; 0.5 teaspoon Sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Corn flour; 10g shallot; 5g ginger; 10g garlic; 15g Red pepper

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Recently, the autumn eggplant is coming to an end. Take advantage of the fact that there are still some on sale in the market, so hurry up and buy some to eat. Normally, this kind of eggplant is steamed and blanched at home. Today, I will have some fragrant ones and use minced meat. Eat it on fire, it tastes good, a good meal.

Roasted Candel with Minced Meat

1. Wash the candel and cut the hob into pieces

2. More cornstarch to wrap it on

3. Heat the oil to 70% hot, fry in the pan until golden, and there is a layer of coke shell on the outside, then remove and drain the oil for later use

4. Leave the bottom oil in the pot, stir-fry the minced meat, add appropriate amount of salt, sugar, light soy sauce, and oyster sauce

5. Stir-fry and serve

6. Start the pot again, stir fragrant green onion, ginger, garlic and chili

7. Add appropriate amount of water, and add salt, sugar, light soy sauce, oyster sauce

8. Put the fried autumn candel in

9. Add minced meat

10. Bake on a high fire, use a little cornstarch water to make a thin slice just before it is out of the pot

11. Stir-fry evenly over high heat, ready to be out of the pot

Tips:
The oil temperature of the fried eggplant reaches 6 to 70% before adding it. Keep the heat at medium to high heat. Don't let the oil temperature drop down, otherwise the eggplant will easily contain oil.