Stir-fried Eggplant Willow with Cowpea
1.
Wash the cowpea and soak in salt water for half an hour, and cut into long pieces. Drain the water. Peel and cut long eggplants, soak in brine for ten minutes, and squeeze the water. (I don’t like to eat eggplant peel, so I gave it to my taste.)
2.
The oil is about 40% hot, and deep-fried the beans until they become wrinkled. Remove the oil.
3.
The oil is 70% hot, pour in the eggplant, and fry the golden brown at high temperature. Remove and drain the oil. High temperature eggplant will not absorb oil
4.
Add oil to the wok, stir-fry the minced meat to change its color, and add minced garlic. Stir out the fragrance
5.
Add the beans and eggplant willow. I added some shredded carrots to embellish it. Add salt, pepper, sugar, and oyster sauce, stir-fry evenly, and pour in the light soy sauce at the end. Add red pepper. Flip twice to get out of the pot