I like eggplant, fried, stewed and steamed. ...

1 spoon =15ml

1 spoon = 5ml

Author:? Ma Xuan kitchen

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Materials?

Long eggplant 1 pork belly stuffing, appropriate amount of chopped green onion, appropriate amount of cooking wine 1 teaspoon soy sauce, 2 teaspoons oyster sauce 1/2 teaspoons spiced powder, appropriate amount of starch eggs 1 flour+water, 3 teaspoons of tomato sauce, white vinegar 1 teaspoons of white sugar, 2 teaspoons of water and 2 teaspoons of storage method to the mobile phone 1.

Add a little chopped green onion, 2 tbsps of light soy sauce, 1 tbsps of cooking wine, 1/2 tbsps of oyster sauce, a little pepper, allspice powder and salt into the pork belly stuffing, stir in one direction and marinate for about 10 minute.

Second step

Wash the eggplant and cut it into thick slices. Don't cut it the first time, and then cut it the second time until it is cut.

Third step

Mix tomato sauce, white vinegar and white sugar with appropriate amount of water.

Fourth step

Spread a little starch in the middle of the eggplant clip.

Step five

Add the marinated meat for later use.

Step 6

Mix the right amount of starch, flour and water into a thick batter.

Step 7

Put the eggplant into the batter and wrap it in the batter.

Step 8

Slowly fry over low heat until cooked.

Step 9

Leave the base oil in the oil pan, pour in the juice and cook until bubbles appear.

Step 10

Pour in the eggplant clip and stir.

Step 1 1

delicious

skill

When frying, be sure to fry with low fire, and finally fry with medium fire for a few seconds.

Coating a little starch on the tomato clip can make the meat paste and tomato clip better bonded.