Steamed Chrysanthemum Eggplant
by MissChen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare materials.
2. Dice lean meat, diced garlic, diced green onion, and chopped green onion.
3. Cut the eggplant into sections and cut it with a flower knife.
4. Cut horizontally and then vertically.
5. After the eggplant is cut, salt it for a while to make it slightly soft.
6. Bring water to a boil, and steam the marinated eggplant for 10 minutes.
7. Heat the pan with hot oil and stir-fry the meat cubes to change color.
8. Add garlic diced and sauté.
9. Add a little cooking wine, soy sauce, vinegar and cook for a while.
10. Open the lid to shape the eggplant slightly, place the meat in the center of the eggplant flower, and continue to steam for 5 minutes.
11. Use a little soy sauce, cooking wine, sweet and sour pork ribs, oyster sauce and chicken powder to make the sauce.
12. Pour into a pot and cook until thick, sprinkle with chopped green onion.
13. Just pour it on the eggplant.
