Accessories: 200g pork and 50g salted fish.

Seasoned soy sauce garlic oyster sauce white sugar vegetable oil

Practice steps

1, peeled eggplant and cut into strips with the same length and size as the meat roll. The salted fish with plum fragrance is torn into small pieces.

2, the pot is hot, stir-fry the eggplant after pouring the oil, stir-fry until soft, and serve.

3, stir-fry garlic, stir-fry salted fish first, stir-fry the fragrance.

4. Pour in the eggplant fried in advance and stir fry constantly.

5. After pouring into the meat roll section, add seasonings: oyster sauce, soy sauce and sugar. Stir fry until the taste is even.

Exercise 2

raw material

300g of eggplant, 3 eggs, 50g of high-quality starch 1 00g, 50g of minced onion, ginger and garlic, 50g of Shaoxing wine 1 spoon, 50g of sugar 1 spoon, 50g of pickled pepper, bean paste 1 spoon, soy sauce 1 teaspoon and vinegar.

1. Peel eggplant, remove both ends, and cut into strips 2 cm wide and 5 cm long; Mix eggs and dried starch into paste; Chop pickled peppers into minced meat. 2. The wok caught fire, and the oil burned to 50% heat. Wrap tomato strips with egg paste one by one, then fry them in a wok until they are solidified, and fish them while frying until they are finished. Reheat the oil in the pot to 70% heat, put the tomato strips in the pot and fry them again. When the skin of tomato strips is golden yellow, take out and filter the oil for later use.

3. Put the oil in the pot, add the pickled Chili sauce, stir-fry until the oil turns red, add the onion, ginger and minced garlic, stir-fry until fragrant, add a little water, add chicken powder, soy sauce, sugar, vinegar and salt to make it fishy, thicken it with water starch, and pour the juice on the tomato strips.