1. Choose this kind of four long eggplants to make it tender
2. Cut it into 8.9 cm sections first
3. Cut into strips about 1 cm wide like this
4. Put it on the steamer and steam it for 5.6 minutes. Emphasize that this is not the key to saving fuel.
5. At this time, the already steamed eggplant is steamed and not cooked. It is hard to see it. Prick it with chopsticks and easily penetrate it.
6. Serve it on a plate and let it cool while cutting the side dishes into cubes or dice carrots, peppers, coriander, and lotus root.
7. Put the hot oil in the pot and stir fry
8. Add the diced meat and stir fry until the color changes)
9. Add eggplant and stir fry
10. Stir fry to this level and put it back on the plate
11. Put some oil on the pot without brushing
12. After the oil is hot, add Pixian Doubanjiang
13. Scatter the Pixian Doubanjiang
14. Add carrots, hot peppers, coriander, and lotus root as the side dishes (actually, I should use bamboo shoots, but I don’t like bamboo shoots, especially lotus roots and they taste like lotus roots, so I replaced them directly)
15. Stir-fry evenly so that the side dishes are covered with sauce
16. When the sauce is very even, add a spoonful of chopped chili sauce. I think this is the soul of this dish~ continue to fry so that the chopped chili sauce can hang on it.
17. Stir-fry evenly, add eggplant and stir-fry
18. This level is fine. Push the dish to the side and the oil will slowly decrease
19. Stir-fry the coriander with the slow oil for two seconds and then mix it with the vegetables evenly.
20. Serving the pan
21. Finished picture
22. Finished picture
23. Finished picture
Tips:You must not ignore the chopped pepper sauce! ! ! I deeply feel that it is the soul of this dish~~~ Haha
