fried egg plant with ground pork
Ingredients: pork belly, eggplant, colored pepper, soy sauce, vinegar, cooking wine, chicken essence, sugar, wet starch, onion, ginger, garlic and Pixian bean paste.
Exercise:
Onion, ginger, garlic, chopped. Chop pork belly, cut colored peppers into thin strips and cut eggplant into strips. Pour in hot oil and fry until soft. Take out the oil control for later use. Fish sauce: Soy sauce, vinegar, sugar, salt and starch are mixed and stirred evenly. Pour the oil into a pot, stir-fry chopped pork belly to get oil, then pour onion, ginger and minced garlic into the pot, add a tablespoon of Pixian bean paste, stir-fry evenly, then pour fish sauce, add a little water, stir-fry evenly, stir-fry with colored peppers and eggplant strips, collect juice on the fire and sprinkle chopped green onion.
Ingredients: eggplant, ginger, garlic, onion, green pepper, red pepper, starch and pork belly.
Seasoning: salt, vinegar, soy sauce, sugar, chicken essence, Pixian bean paste.
1. First peel the eggplant, cut it into sections and strips, put the cut eggplant into a pot, add clean water, add half a spoonful of salt and soak it in salt water to prevent the eggplant from oxidation and blackening. At the same time, prevent oil absorption when frying eggplant.
2. Cut some ginger, garlic and garlic, put them on a plate for later use, cut chopped green onion, then cut some green and red pepper to match the color, remove the seeds and tendons of pepper, cut them into sections, and then cut them into strips.
3. Remove the skin from the pork belly first, then cut the pork belly into pieces, mash it into powder, and put it in a bowl for later use.
4. Adjust the fish sauce, add 4 tablespoons of vinegar, 3 tablespoons of sugar and 2 tablespoons of soy sauce, the ratio of sugar to vinegar is 4:3, add less chicken essence and a little starch, then add a proper amount of water and stir well.
5. Take out the soaked eggplant and control the water. Put the eggplant with good water control into a pot and sprinkle with dry starch. You can spread the starch several times to cover the eggplant with starch, so that the fried eggplant will not absorb oil.
6. Pour the oil into the pot, heat to 50%, turn to medium heat, add eggplant strips, stir with chopsticks, and heat the eggplant evenly. After frying, turn the eggplant to high heat and fry at high temperature for 5 seconds. Stir-fry eggplant until it is slightly yellow and crisp, and remove the oil control. High oil temperature can force the oil absorbed by eggplant to be discharged.
7. Pour a little oil into the pot, add minced meat when the oil is hot, stir-fry minced meat until white, then add onion, ginger and garlic, stir-fry, then add a spoonful of Pixian bean paste, then add green pepper and pour fish sauce. After the soup is boiled, add the fried eggplant strips, stir fry for 1 min, and let the eggplant hang with fish sauce to taste.