Main Ingredients

Minced Chicken

400g

Soya Bean Paste

40g

Eggplant

200g

Carrots

200g

Peanut Rice

100g

Asparagus

50g

Sides

Oil

Moderate

Salt

Moderate

Onion

100g

Green Garlic

50g

Garlic

2 cloves

Ginger

3g

Sugar

2 grams

Steps

1. Boil the peanut rice with salt and five-spice powder.

2. Dice eggplant and carrot.

3. Chop asparagus and green garlic as shown.

4. Dice the onion, mince the garlic, chop the ginger and prepare the chicken puree.

5. First of all, the eggplant and carrots will be fried soft with a little salt to taste and set aside.

6. Pour a small amount of oil into the original pan and fry the onion and ginger, then add the minced meat.

7. After stir-frying and browning the meat puree, pull it to the side, a little oil in the middle, under the garlic and soy sauce 40 grams of stir-fry flavor.

8. Then the meat puree and sauce mix and stir-fry well, and then the front of the fried eggplant carrots and boiled peanut rice in the pot.

9. All stir-fry evenly seasoned with sugar, generally speaking is no salt, to add a small amount of sugar to refresh.

10. Pour in water or water to cook peanut rice, cover the pot and simmer on low heat for 10 minutes, collect the water.

Note: If the juice is too much, you can add 1 teaspoon of flour to adjust.

11. Then asparagus in the pot, asparagus is easy to cook, stir fry two can be.

12. Finally, green garlic into the pot off the heat, stir fry evenly out of the pot.

13.13. Stir-fried meat sauce mixed with rice, on the big cake buns are super great.