One or two eggplants
A small piece of pork
Sige Xiaomi Chili
An onion
Ginger amount
Garlic right amount
Proper amount of soy sauce
Proper amount of cooking wine
Appropriate amount of white pepper
A little soy sauce
Proper amount of raw flour
Proper amount of salt
Dip a spoon in Pixian bean paste.
A spoonful of sugar
Braised eggplant with minced meat?
Cut the eggplant into strips and put it in a container with a spoonful of salt.
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Grab it by hand and marinate it for more than ten minutes. This step is very important, because the eggplant treated in this way will not be oxidized and discolored.
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Chop a small piece of meat into meat when pickling eggplant.
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Add appropriate amount of white pepper to meat stuffing and soy sauce. Cooking wine and raw flour are marinated for 10 minutes. Don't say that you don't want to marinate a little meat. Don't be lazy unless you want good food to taste fishy!
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At the same time take a small bowl and fill it with half a bowl of water. Add a proper amount of cornstarch, a little vinegar, a little salt, a spoonful of sugar, a proper amount of soy sauce and a little soy sauce and stir into a bowl of juice for later use.
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Ginger, garlic, pepper and onion are minced for later use.
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Put more oil in the pan to prepare fried eggplant.
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Squeeze out the excess water in the pickled eggplant by hand, and fry the eggplant until the oil temperature rises. The key is to remember that eggplant must be cooked when the oil temperature is very high, otherwise it will easily change color. Stir-fry for less than a minute, observe for yourself, and you can pick it up when it is soft, otherwise it is too soft and not delicious.
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Remove the fried eggplant for later use.
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Leave the oil in the pan, add ginger and garlic and stir-fry until fragrant, and add a proper amount of Pixian bean paste.
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Stir-fry the bean paste and stir-fry the meat foam.
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After the meat foam turns white, fry the eggplant.
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Pour the prepared juice into the pot and mix well.
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The juice is bubbling and sticky. Sprinkle with chopped green onion and bring to the pot. Because the eggplant has been salted in advance and the bean paste also has salt, it is basically unnecessary to add salt. Try the salty one yourself.
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