I believe everyone is familiar with eggplant, a vegetable, and has kept its nutritional value in mind, so why not make a plate of eggplant with minced meat sauce? It tastes absolutely delicious and is extremely beneficial to the body. Why? Not so!

The eggplant with minced meat sauce is a home-cooked dish made from eggplant, pork or meat filling, green onion, ginger, garlic, bean paste, sugar, sweet noodle sauce and starch.

Method 1:

1. Wash the eggplant, cut it into sections, put it on the drawer and steam it until cooked.

2. Cut the pork into pieces, add salt, starch, cooking wine, and soy sauce and marinate for ten minutes.

3. Heat the pot, heat the oil and add the onion, ginger and garlic to the pot.

4. Add pork and stir-fry. After the pork changes color, add a spoonful of bean paste, a spoonful of sweet noodle sauce and stir-fry until fragrant, and add an appropriate amount of sugar.

5. Pour in the eggplant and stir-fry. When the eggplant is evenly coated with the sauce, take it out of the pan and put it on a plate.

Tips:

1. Steam the eggplant and then fry it, eliminating the need to fry the eggplant. This saves a lot of oil and makes it healthier to eat.

2. Doubanjiang and sweet noodle sauce are very salty themselves, so there is no need to add salt.

Method 2:

Accessories

An appropriate amount of garlic paste

An appropriate amount of starch

An appropriate amount of salt

An appropriate amount of light soy sauce

An appropriate amount of MSG

An appropriate amount of sesame oil

An appropriate amount of red pepper

Preparation Steps

1. Prepare the materials, add light soy sauce, monosodium glutamate, sesame oil and a little salt to the pork stuffing, then wash the eggplant and cut small slits on the eggplant with a knife. Do not cut it but connect it.

2. Stuff the pork stuffing into the cut part of the eggplant (the cut must be taken care of at all times), put oil in the pot, add the eggplant and fry on both sides until soft.

3. Pour the prepared soup into the pot, cover and simmer for a while. When the juice is almost boiled, add the wet starch paste until the soup is thickened. After the juice is reduced, Add diced green and red pepper and minced garlic, add MSG, stir and serve.