Yuxiang Eggplant
1.
Prepare the ingredients, peel the eggplant
2.
Cut meat, carrots, fungus into shreds, and cut peppers into small pieces
3.
Cut eggplant into strips 5 cm long and 2 cm wide
4.
Add light soy sauce, cooking wine, starch to the meat
5.
Grab it with your hands and simmer for ten minutes
6.
When the oil in the pot is heated to 5~60%, the eggplant will be fried and the eggplant will become soft.
7.
Leave the oil in the bottom of the pot, stir fragrant onion, ginger, garlic, add the meat strips and stir fry
8.
Seeing the meat turn white nowadays red and green peppers are stir-fried
9.
Add bean paste and stir fry
10.
Add carrots, stir-fry fungus
11.
Add refined salt, light soy sauce, cooking wine, stir fry evenly, add chicken essence
12.
Finally, pour in the sesame oil and take out a spoon.
13.
Finished picture
Tips:
Eggplant skin is nutritious, if you can eat it, you don’t need to peel it