First, ingredients: 300 grams of long eggplant and 200 grams of pork stuffing.

Second, auxiliary materials: ginger 10g, red pepper 10g, onion 10g, garlic 15g, water starch 10g, and raw flour 10g.

Three. Ingredients:15ml soy sauce, 5ml sesame oil, 3g pepper, 5g salt, 5g chicken powder, 20ml cooking wine, 50ml broth, 25ml cooking oil.

1. Ingredients: long eggplant and pork stuffing. Accessories: red pepper, leek, ginger and garlic. Seasoning: soy sauce, sesame oil, pepper, salt, chicken powder, cooking wine, soup stock, starch and raw flour.

2. Wash and chop onions; Ginger minced; Shred red pepper for later use.

3. Add salt, pepper, chicken powder, soy sauce, sesame oil and cooking wine to the meat stuffing, mix well and marinate for 15 minutes.

4. Wash the eggplant and cut the hob.

5. Eggplant pieces are covered with a thin layer of raw flour.

6. Oil the pan and heat it to 70%. Add eggplant and fry until golden brown.

7. The marinated meat stuffing is dug into small spherical meatballs with a spoon and evenly covered with a layer of starch.

8. Fry in a 70% hot oil pan until golden brown, and remove for later use.

9. Leave the bottom oil in the pan, add Jiang Mo and shredded red pepper and stir-fry until fragrant.

10, add eggplant balls, and pour in a proper amount of broth.

1 1, add 2 tablespoons soy sauce and a little sugar, and simmer until the soup boils.

12, add 2 spoonfuls of soy sauce and white sugar, and stew until the soup boils.

13, thicken water starch from the pan, transfer to casserole, stew for 1-2 minutes and sprinkle with chopped green onion.

Fourth, the cooking skills of meatball tomato pot

1. Add salt, pepper, chicken powder, soy sauce, sesame oil and cooking wine to the meat stuffing, mix well and marinate for 15 minutes to increase its elasticity.

2. Eggplant slices are wrapped in a thin layer of cornflour and fried in a 70% hot oil pan until golden brown.