1. 1 long eggplant, 1.5 taels of pork filling. (Pork stuffing is left over from other foods. It is just right to sandwich an eggplant. The approximate amount used is: 1 tael of pork, 1 cabbage, half a spring onion, 4 slices of ginger, chopped, add salt, soy sauce, sesame oil, Stir in one direction.)
2. The eggplant is cut into even blades, that is, two slices of eggplant connected together.
3. Put the minced meat between the blades and spread evenly.
4. After all the eggplant slices are clamped, place in a deep-dish dish or soup bowl, and steam in a pot on high heat. No need to add water, it will make soup.
5. At this time, you can prepare the ingredients for thickening, mince 2 cloves of garlic, and cut 1 coriander into sections. Pour 1 spoon of vinegar (a small spoon for soup), half a spoon of soy sauce, and 2 spoons of ketchup into the bowl. Set aside.
6. Steam the eggplant box through for about 20-30 minutes (according to the size of the eggplant box and the size of the meat filling.), boil the pot, set the plate, and set the soup in the soup bowl to use.
7. Add a little oil to the pot, sauté fragrant green onion and ginger, add the juice made in the small bowl just now, and stir-fry for a while.
8. Pour the soup in the soup bowl into a pot and boil, add some thin gorgon to the starch, then pour in the minced garlic and coriander.
9. After adding the minced garlic and coriander, stir it to pour the juice on the eggplant box, and the flavor of garlic and coriander will be released immediately. Finish work, you can start eating.
Tips:1. If you want to eat a little saltier, you can add some salt when you cook the sauce.
2. You can add some peppers or red dishes to make it look better.
