Roasted Eggplant with Meat Pieces
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak potato starch in water for more than half an hour in advance.
2. Discard the supernatant liquid and leave a little liquid to grab the precipitated starch into a thick starch paste.
3. Wash the plum meat and cut into small pieces.
4. Add to the starch paste, stir well, let each piece of meat hang the starch paste, and finally add a little vegetable oil to stir evenly.
5. Heat the pan with wide oil, and the oil is 60% hot nowadays.
6. Fry until the meat is golden and crispy and remove.
7. Bring the oil to 80% heat again, then add the meat and re-fry.
8. When frying meat for the first time, prepare eggplant. Wash the green eggplant and cut into pieces with a hob.
9. Add 1 tablespoon of starch.
10. Turn it up and down to get a thin layer of starch on the surface of the eggplant block.
11. Deep-fried eggplant pieces with high oil temperature after re-fried meat pieces.
12. Fry until the surface of the eggplant is browned and remove.
13. Prepare a bowl of juice: add 2 spoons of light soy sauce, 1 spoon of vinegar, a little sugar, 1 teaspoon of salt, 1 spoon of starch, appropriate amount of water, and 2 cloves of minced garlic in a small bowl. Stir well and set aside.
14. Leave a little oil in the pot, add the chopped green onion and ginger until fragrant.
15. Pour in eggplant and meat pieces, and stir-fry them quickly over high heat.
16. Pour the juice into a bowl and stir quickly.
17. Until the gorgon juice wraps the ingredients, it is thick and bright.
