Stir-fried Eggplant with Sauce
1.
First, wash the eggplants and peppers and put them in a container for later use
2.
Cut the fat and lean pork belly into cubes
3.
Cut the washed eggplant into strips, then cut into cubes and set aside
4.
5.
6.
Cut the chili into cubes and set aside
7.
Cut green onion into flowers; cut ginger into rice; chop garlic into puree (the garlic must be more)
8.
Cut coriander into sections and set aside
9.
First, add bottom oil to the pot, add the cut pork belly and stir fry
10.
After frying until the color turns white
11.
Add the soybean paste and continue to stir fry; fry the sauce flavor
12.
When it's fried to golden red
13.
Add the chopped green onion, ginger and garlic (don’t add all the garlic and green onions, leave a little bit)
14.
Continue to stir fry;
15.
Then cook the cooking wine
16.
Then pour the sliced eggplant into the pot and stir fry
17.
Note: When frying the diced eggplant, do not add water; do not add water from the beginning to the end, otherwise it will affect the taste, remember!
18.
Then add a little sugar (can't taste sweetness); then add the chopped chili; after frying, adjust the taste and it can be out of the pot
19.
Put it on the plate and sprinkle with garlic
20.
Finally, sprinkle with chopped coriander and serve
Tips:
This dish is a home-cooked dish in the true sense; if it is purely for the sake of the color and luster of the dish, it cannot be added with miso; the eggplant should be peeled; however, the taste of the dish does not have a strong sauce aroma; if the taste is lost, the taste will be great Discount; in the process of cooking, it is strictly forbidden to add water or soup, etc. The eggplant is purely stir-fried; you must not thin the soup with water, otherwise you will lose the \"soul\" of this dish. Please follow the WeChat public account of Laomao : The space of the big old cat
