Vermicelli Eggplant Claypot
by Nananab
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Slice the tofu and fry until golden on both sides, soak the vermicelli.
2. Tear the eggplant by hand, and cut the green onion and ginger.
3. Saute the scallions and ginger in a hot pot with cold oil, then add the eggplant and stir-fry on high heat.
4. Add a spoonful of shacha sauce, this is the secret weapon.
5. Add a spoonful of Weijixian soy sauce, stir-fry on high heat for one minute, add in a suitable amount of water, soaked vermicelli, and fried tofu, simmer for ten minutes.
Tips:Sprinkle chopped green onions before serving. Let's start.
