Soy Sauce Eggplant
by Eyebrow delicacy
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Clean the eggplant and cut the pork belly into minced pork.
2. Wipe the eggplant dry with a kitchen paper towel, cut it into strips after cutting, but do not cut the roots.
3. Heat the wok, add a little more vegetable oil than usual, and fry the eggplant skin down.
4. Fry until the eggplant becomes soft.
5. Pick out the eggplant for later use.
6. Add a small amount of vegetable oil to the wok, add the minced meat and stir fry.
7. Stir-fry until the minced meat changes color, then add minced garlic, a small amount of light soy sauce and cooking wine.
8. Add appropriate amount of bean paste.
9. Add water and a little sugar.
10. Add the eggplant and bring to a boil.
11. Cook until the eggplant is soft and rotten, and the soup is dried.
12. Sprinkle with crushed green and red peppers after serving.
13. . .
Tips:1. This is healthier than deep-frying. Eggplant is more oily and more delicious, but for the sake of health, try not to deep-fry it.
2. There is no need to add salt because the bean paste is added.
