An eggplant

Pork belly Hu tong

A little onion and onion leaves

A little garlic foam and ginger slices

A little cooking wine

Soy sauce and soy sauce

A little salt

A little sugar

Eight angles

cinnamon

How to make eggplant diced gravy sauce?

Wash and dice eggplant for later use. Pork belly is washed repeatedly with clear water. Prepare chopped green onion, minced garlic and ginger slices.

Take a pot of cold water, put the washed pork belly directly into it, then boil it for a few minutes, take it out, let it cool, and dice it. Remember to put cold water in the pot, because you can slowly force the blood out of the meat. If hot water is put into the pot, the blood will instantly coagulate and cannot be analyzed.

Put the right amount of oil in the pot. When the oil is hot, add minced garlic, ginger slices and scallion and stir fry, and add diced pork belly and stir fry until the oil comes out.

Add cooking wine, light soy sauce, dark soy sauce, sugar, star anise and cinnamon and stir well.

Stir-fry the diced eggplant until the diced eggplant oil is saturated. After softening and discoloring slightly, pour proper amount of warm water, and it is advisable not to marinate the diced eggplant. After the fire boils, turn to low heat and cook for about 30 minutes.

Finally, add a proper amount of salt, sprinkle with chopped green onion, add water starch to thicken slightly, and stir well.

skill

1. Wash the pork belly with cold water after washing, which can make the blood in the meat settle down.

2. Separate the onion leaves, pour the onion leaves into the pot, and finally sprinkle the onion leaves.

3. Finally, you can add salt or not, depending on the saltiness and personal taste of the sauce.