material

Two eggplant, minced meat, one leek, Jiang Mo, minced garlic, Pixian red bean paste 1 tablespoon.

The formula of fish-flavored sauce is: 1 tsp soy sauce, 1/2 tsp soy sauce, 1/2 tsp balsamic vinegar, 1 tsp sugar and chopped leek.

The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.

1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.

2. Pork minced meat can be marinated in a small amount of cooking wine for a while, and the fish will be very fragrant (without seasoning, it will be salty).

Mix all the ingredients of the juice in a bowl and let the sugar melt.

3. Heat the oil of two rice bowls in the pot and fry the tomato strips.

4. Fry until the tomato strips are soft.

5. Take out the eggplant and drain the oil.

6. Dump the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.

7. Add a tablespoon of red bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.

8. Add minced pork and stir-fry until cooked.

9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.

10. Add the fried tomato strips and cook until the water is almost dry.

1 1. Pour in starch. Don't collect the water too dry, because it will be cooked in the casserole later. Too dry will paste the bottom.

12. Put the cooked eggplant into the casserole and cook until the water boils (that is, heat the casserole). Finally, sprinkle with shallots and serve. (From Heart Recipe)