Name: Stewed Rice with Eggplant and Diced Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g (wire eggplant) eggplant; 200g Plum meat; 250g Rice; 1 stage Green onions; 4 cloves garlic; 1 tablespoon Cooking Wine; 1 tbsp Soy sauce; a little White pepper; 15g Sugar; a little salt; a little starch; 10g Pixian Doubanjiang; 1 piece Hot pepper

Stewed Rice with Eggplant and Diced Pork

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

A dish that both men in the family like. The taste is salty, spicy and sweet, with strong garlic flavor.
Easy to make with Supor Chinese hot pottery electric casserole, food comes out in one pot.

Stewed Rice with Eggplant and Diced Pork

1. Supor's Chinese hot pottery electric casserole starts to preheat the claypot rice function

2. Shabu a layer of cooking oil on the bottom and inner wall of the pot

3. Pour in the washed rice, add 1.2 times the water and simmer, the sound will start again in the middle of the process

4. Wash the eggplant, cut into small pieces, and marinate for 5 minutes

5. Cut the pork plum meat into small cubes, marinate with soy sauce, salt, white pepper, cooking wine and starch for 10 minutes

6. Finely chop green onion, mince garlic

7. Dice shallots, mince garlic, and diced peppers

8. Add some oil to the wok and stir-fry the eggplant over high heat

9. Stir until the eggplant becomes wilted

10. Stir fragrant Pixian bean paste in a wok with oil on low heat

11. Add chopped green onion and garlic and stir fry until fragrant

12.

13. Add the diced meat and cooking wine and stir-fry until the color changes

14. Pour in eggplant, sugar, salt and stir fry evenly

15. When the remaining time is 14 minutes, pour in the fried diced eggplant, sprinkle with chives, minced garlic, and minced pepper on the surface and cover until the end

Tips:
1: Plum meat can be replaced with pork belly, which will be more fragrant.
2: Kill the eggplant with salt and water to eat less oil.
3: If you don't like the garlic flavor, remove the garlic.