Iron plate eggplant

Ingredients: 3 eggplants, pork 150g, onion 1, egg 1.

Accessories: minced onion and ginger, 3 millet peppers, 2g pepper, 5g starch, 2g chicken essence, 5g soy sauce, 2g Chili sauce, 5g ribs sauce and 3g salt.

1, 3 pieces of long purple eggplant, washed and cut into sections about 9 cm long, split from the middle, and trimmed the cut eggplant petals into tomato strips;

2. Cut a knife obliquely at a 45-degree angle on the tomato strip, and cut a knife obliquely at a 40-degree angle about 5 mm after the first knife to scrape off the tomato skin;

3. According to the above method, open the second and third openings every 2-3 cm;

4. Appropriate amount of white pepper, Jiang Mo and chopped green onion; 4 taels of pork belly, chopped into minced meat, put into a large bowl, add Jiang Mo and chopped green onion, and add appropriate amount of salt, chicken essence and white pepper;

5, add half an egg white and a proper amount of raw flour, first grab it evenly by hand, then beat it repeatedly, and then use it for tableware;

6. Wipe minced meat into the incision of each tomato strip for serving;

7. Put a proper amount of raw flour in a bowl, stick the raw flour evenly around the tomato strips, and gently knock off the excess raw flour for plate equipment;

8. Remove more oil from the pot, burn it into high-temperature oil, pour the tomato strips stained with raw flour into the colander, shake the colander again, and screen out the excess raw flour;

9. After the oil is hot, pour the tomato strips into the oil pan and fry until the bottom is golden yellow, and quickly pick them up for use;

10, when frying eggplant, burn a deep iron plate on the other eye;

1 1, onion 1, shredded onion, appropriate amount of millet pepper, and one egg for later use;

12. Remove the oil from the pan and pour in the millet pepper and stir-fry until fragrant. Turn off the fire, add Chili sauce and braised ribs sauce, stir-fry with millet pepper, turn off the fire, add appropriate amount of water and chicken essence;

13, add a proper amount of salt and soy sauce, and pour in a proper amount of raw powder water. The fire will become thicker, not too thick or too thin. Scoop it out with a spoon, and you can see the obvious flow thickening and turn off the fire;

14. Spread shredded onion evenly on the hot iron plate, dig a round hole in the middle with chopsticks, quickly put the fried eggplant into the iron plate, and pour a little oil into the round hole in the middle. Knock in the eggs, pour the sauce evenly on the eggplant, sprinkle with chopped green onion, and the delicious iron plate eggplant is ready.